Ingredients
Scale
- 4 large red bell peppers
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 450°F (230°C).
- Wash and dry the red bell peppers. Cut them in half lengthwise, removing seeds and stems.
- Place the halved peppers cut-side down on a parchment-lined baking sheet and drizzle with olive oil.
- Roast for 25-30 minutes until skins blister.
- Transfer the hot peppers to a bowl, cover with plastic wrap for 10 minutes, then peel off skins.
- In a blender, combine peeled peppers with garlic, balsamic vinegar, salt, and pepper; blend until smooth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 30g
- Calories: 40
- Sugar: 3g
- Sodium: 160mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg