ROASTED BABY BELL PEPPERS

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This is a favorite on any plate you create in the summer.
INGREDIENTS
1 bag baby bell peppers, assorted colors to include red, yellow, and orange
2 Tablespoons EVOO
As needed, approximately 1 teaspoon each sea salt, ground coriander and ground black pepper
2-3 Tablespoons Sherry Vinegar

METHOD:
Combine peppers and toss with oil and seasonings . Remove to cookie sheet without parchment, to enable browning.
Roast at 400F for 12 minutes or until they are slightly blistered and smell fantastic! Drizzle with sherry vinegar immediately while the peppers are still hot. Serve them whole ASAP!  (Bite right off the stem!)


TO RECIPES

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