Roasted Sweet Peppers with Apple Cider Vinaigrette
These Roasted Sweet Peppers are a simple, rustic side dish that brings out the natural sweetness of the peppers and elevates them with a garlicky, tangy apple cider vinaigrette. Whether served warm or chilled, they’re perfect with grilled meats, tossed in salads, or piled onto crusty bread.
Ingredients
- 8 medium peppers any color or variety
Vinaigrette:
- 2 –3 small garlic cloves minced
- 3 tbsp extra virgin olive oil
- ⅙ tsp Celtic salt or kosher/Himalayan
- 3 –4 tbsp organic apple cider vinegar with the mother
- 1 tbsp maple syrup optional
- 4 –5 sprigs fresh parsley finely chopped (optional)
Instructions
- Preheat oven to 185°C / 365°F.
- Place whole peppers on a tray and roast for 30–35 min.
- Remove from oven, cover with a towel, and rest 10–15 min.
- Peel skins and place peppers in a bowl with juices.
- Whisk vinaigrette ingredients in a bowl until well combined.
- Pour vinaigrette over peppers and serve as desired.
- See full steps with tips & photos → https://mischacrossing.com/roasted-sweet-peppers/
Notes
- Use red, yellow, orange, or mixed sweet peppers for a colorful presentation.
- These are delicious served over toast, alongside grilled chicken, or folded into pasta salads.
- Store leftovers in an airtight container in the fridge for up to 4 days.