Description
These Mediterranean-inspired mini sweet peppers are charred on a cast-iron skillet for smoky sweetness, then finished with balsamic, lemon zest, and toasted herbs. A quick, vibrant dish perfect for weeknights or summer meals.
Ingredients
8 mini sweet peppers (red, yellow, or orange)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon water (for deglazing)
Instructions
Heat olive oil in a cast-iron skillet over medium-high heat until shimmering
Add mini peppers in a single layer; sear 5-7 minutes, rotating occasionally, until charred on all sides
Sprinkle with black pepper, oregano, and thyme. Deglaze pan with water and simmer 2-3 minutes
Remove peppers and arrange on a plate. Drizzle with balsamic vinegar and lemon zest while still hot
Notes
Optional: Sprinkle with vegan Parmesan or fresh herbs before serving
Peppers can be stored in the refrigerator for 2-3 days
Use a mix of colored peppers for visual appeal
Adjust herbs based on pantry staples
Nutrition
- Serving Size: 2 peppers
- Calories: 45
- Sugar: 4g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg