Roasted Mini Peppers with Vinaigrette
These Roasted Mini Sweet Peppers with Vinaigrette are so easy and so good! Use them as a side dish, an appetizer, in sandwiches and salads and for a charcuterie board.
Servings 4
Calories 115.83kcal
Equipment
Ingredients
- 1 ½ pounds mini peppers
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 teaspoon fresh thyme finely minced, or ¼ teaspoon dried
- 1 teaspoon salt
- fresh ground black pepper
Instructions
- Preheat the oven to 450.
- Wash the mini peppers and cut them half. Remove the stem and seeds.
- Place them in a single layer on a baking sheet and roast for 15 minutes.
- While the peppers are roasting, whisk together the olive oil, vinegar, thyme and salt and pepper in a medium bowl.
- When the peppers are done, add them to the bowl and toss to combine. Taste and adjust seasoning. Serve warm or room temperature.
Notes
These peppers are great as an appetizer, side dish, or snack. You can also use them on sandwiches or salads and they are a fantastic addition to a charcuterie board.
Nutrition
Calories: 115.83kcal | Carbohydrates: 10.39g | Protein: 1.72g | Fat: 7.52g | Saturated Fat: 1.01g | Sodium: 588.66mg | Potassium: 358.9mg | Fiber: 3.64g | Sugar: 7.14g | Vitamin A: 5349.5IU | Vitamin C: 218.02mg | Calcium: 11.91mg | Iron: 0.82mg