How To Roast Mini Sweet Peppers

I love the color variety of mini sweet peppers. Red, orange and yellow. Each have their own unique flavor!

Ingredients:

15-20 mini sweet peppers

2 tbsp olive oil

1 tbsp kosher salt

2 tsp freshly cracked black pepper

1 tsp dried oregano

Tools needed:

Cutting board

Sharp knife

Colander

Oven

How to make them:

Rinse peppers under cold water in colander. Dry completely with a towel and place peppers in a glass baking dish big enough to spread peppers out without them laying on top of each other. Drizzle oil on peppers, season with dried oregano, salt and pepper. Gently toss peppers in baking dish to evenly coat with oil and seasoning.

In a preheated 375 degree oven, bake peppers for about 45 minutes. They will be shriveled and caramelized when ready to go.

Cool to room temperature, pull stems off. You can take the time to remove the seeds if desired. Below is a picture of one way I like to use these peppers. Juliene cut and placed on top of a cauliflower steak (click link for recipe). Also goes great in salads, burritos, on burgers and in wraps.

Above picture is on way to use these peppers. Amazing flavor combination from the tarragon quinoa, marinated cauliflower and roasted mini sweet peppers.

-Logan