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Roasted Red Bell Peppers With Rosemary and Balsamic Vinegar

Makes: 12  servings Prep 10 mins Start to Finish 15 mins
Roasted Red Bell Peppers With Rosemary and Balsamic Vinegar


  • 6 red bell peppers (about 3 lbs.)
  • 2 tablespoons  extra-virgin olive oil
  • 2 tablespoons  balsamic vinegar
  • 1 1/2 teaspoons  coarsely chopped fresh rosemary


1. Preheat broiler. Cut sides off peppers and arrange in a single layer on a large sheet pan. Brush peppers with oil and season with salt and pepper. Broil 5 inches from heat, turning, until charred in spots and flesh is tender, about 5 minutes. Immediately drizzle vinegar over peppers and broil 30 seconds more.

2. Transfer peppers with any juices to a bowl. Add rosemary and salt and pepper to taste; toss to combine. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)50,
  • Fat, total(g)3,
  • sat. fat(g)1,
  • carb.(g)7,
  • fiber(g)2,
  • pro.(g)1,
  • sodium(mg)2,
  • Percent Daily Values are based on a 2,000 calorie diet