Balsamic Roasted Peppers

I had some colorful peppers that were beginning to wrinkle and look less-than-fresh. So not one to waste anything, I decided to roast them with some added flavors and have on hand as a snack, side dish, or a delicious sandwich addition. I perused some other recipes online and decided on a combination of olive oil, salt pepper (the classics) with balsamic vinegar, brown sugar and lemon juice (little more exciting) and onions/garlic (which would caramelize oh-so-sweetly). The roasting is quick and you can store these in a jar to use later!

Balsamic Roasted Peppers
Yield: 3 servings


  • 3 bell peppers, sliced into whatever size pieces you like (different colors for added excitement)
  • one onion, sliced
  • 2-3 cloves of garlic, minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2T brown sugar
  • 2T lemon juice
  • salt and pepper to taste


Preheat your oven to 250. The idea I had was to have soft, roasted peppers infused with flavor, rather than more crispy ones, so I wanted a longer roast at a lower temperature. Lay out the peppers and onions on a baking sheet.

Mix together the balsamic vinegar, olive oil, lemon juice, garlic, salt and pepper. Taste and adjust to your liking. Pour the mixture over the peppers and bake 20-40 minutes, until peppers are soft. Serve warm on their own or in a sandwich (I liked the tomato, basil, mozzarella, turkey combo below)!


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