Saturday, June 2, 2012

Roasted Balsamic Peppers and Onions

My go-to topping -> roasted peppers and onions. I use it for everything! To top rice and beans, meat or as a lovely addition to any sandwich. So versatile and flavorful, it is a must to keep some on hand. When I make a batch, it will usually keep for 3 days, if it lasts that long. Adding the aged balsamic gives it a nice tarty-sweetness and helps caramelize the peppers and onions. A good aged balsamic should be thick and sweet. Not runny and vinegary. 

I'm making a double batch of these tonight, because I have something special planned for some of it tomorrow :)

Roasted Balsamic Peppers and Onions

Cook Time: <60 minutes @ 400F
Prep Time: < 5 minutes
Serves: makes about 1 1/2 cup of roasted veggies

  • 1 tsp olive oil
  • 1 tbsp aged balsamic vinegar
  • salt and pepper to taste
  • 3 organic bell peppers, sliced thinly (1/4 inch) 
  • 3 onions, sliced thinly (1/4 inch)

Preheat oven to 400F. 

In a small bowl, combine the olive oil, balsamic and salt and pepper.

In a large bowl, add the peppers and onions. Drizzle the oil mixture over and toss by hand until well coated.

Transfer the peppers and onions to an oven safe pan or rimmed cookie sheet. Spread evenly across the surface so that all pieces are able to roasted efficiently.

Place the cookie sheet in the oven and cook for about 50-60 minutes, tossing the peppers and onions every so often. They should have flecks of browning, be very soft and tender. If you prefer a bit dark, place the cookie sheet under the broiler for a few minutes for more color.

Serve as a side dish, a topping for beans or meat. (Or if you are like me... just eat them as they are)

1 comment:

  1. This looks great! I do the same, but have never thought to add the balsamic. That would just make it even better!