Description
Crispy, caramelized mini sweet peppers with Mediterranean flavor, featuring toasted thyme, oregano, and a tangy lemon-balsamic glaze. This stovetop-only dish is quick, versatile, and perfect for appetizers, salads, or summer meals.
Ingredients
12 mini sweet peppers
1 lemon zest
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
Black pepper to taste
¼ cup water
Instructions
Wash and pat dry 12 mini peppers.
Heat olive oil in a cast-iron skillet over medium-high heat. Add thyme and oregano; toast for 30 seconds until fragrant.
Add peppers and sauté for 8-10 minutes, flipping occasionally, until blistered and charred.
Stir in lemon zest, salt, pepper, and balsamic vinegar. Add water. Cover and simmer for 3-5 minutes until tender and glossy.
Uncover and continue cooking until skins blister and reduce, 4-5 minutes. Serve warm or chilled.
Notes
Choose fully sun-ripened peppers for maximum sweetness. Store in an airtight container in the fridge for up to 5 days. Serve with crusty bread or as a topping for grain bowls and salads.
Nutrition
- Serving Size: 1 mini pepper or 2 tbsp as topping
- Calories: 30
- Sugar: 0.2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 0.6g
- Protein: 1g
- Cholesterol: 0mg