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►INGREDIENTS:
1.5-2 lbs mini bell peppers washed and dry
3 tablespoon extra virgin olive oil divided
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon balsamic vinegar
2 garlic cloves minced
1 tablespoon fresh basil for garnish, optional

🖨Printable recipe

►DIRECTIONS:
1. Preheat oven to 425°F. Place bell peppers in a large 9×13 baking dish, drizzle with 2 tablespoon olive oil and toss with a spoon to coat evenly.
2. Sprinkle with salt and pepper, toss again and flatten into a single layer as much as possible. Bake for 25-30 minutes or until peppers are soft when pierced with a knife and have some blistered spots.
3. Remove from the oven, drizzle with 1 tablespoon of oil and 2 tablespoon balsamic vinegar, add garlic, and toss to coat.
4. Transfer to a serving platter along with juices and sprinkle with fresh basil and more finishing salt, if you wish.
5. Serve as a side dish, as an appetizer with bread and cheese or on top of crostini with whipped ricotta.

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Bragg’s liquid aminos [ Ссылка ]
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Avocado oil [ Ссылка ]

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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me [ Ссылка ]

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