iFoodReal · by Olena Osipov★ 5.0 (7)
Roasted Mini Peppers
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 3%
CARBS 9G35% OF CAL
0G FIBER7G OTHER2G TOTAL SUGAR
FAT 7G60% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini sweet peppers roasted with balsamic vinegar, garlic, and basil until soft and caramelized. A simple vegetable side or party appetizer needing no prep.
sideamerican🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5-2 lbs mini bell peppers (washed and dry)
- 3 tablespoon extra virgin olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon balsamic vinegar
- 2 garlic cloves (minced)
- 1 tablespoon fresh basil (for garnish, optional)
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 3%
CARBS 9G35% OF CAL
0G FIBER7G OTHER2G TOTAL SUGAR
FAT 7G60% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 389mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 3mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.