Ingredients
Scale
- 8 medium mixed peppers
- 2–3 small garlic cloves
- 3 tablespoons olive oil
- 3–4 tablespoons cider vinegar
- ⅙ teaspoon Celtic salt
- 4–5 sprigs fresh parsley (optional)
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat the oven to 185℃/365℉. Wash and place the peppers on a baking tray.
- Roast for 30-35 minutes until tender. Remove from oven and cover with a towel for 10-15 minutes to steam.
- Peel off the skins once cooled slightly and place in a bowl.
- In a separate bowl, whisk together olive oil, cider vinegar, minced garlic, salt, chopped parsley, and maple syrup until well combined.
- Drizzle the vinaigrette over the peeled peppers and serve immediately or allow to marinate before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg