Firepit Roasted Sweet Peppers with Balsamic Drizzle
Whole mini sweet peppers roasted over a firepit until smoky and soft, finished with a tangy balsamic glaze. Visually striking, healthy, and intensely flavorful.
Equipment
- Campfire grill grate
- Tongs
- small bowl
Ingredients
- 1 pound mini sweet peppers assorted colors
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
Instructions
- Preheat campfire grill grate over hot coals.
- Toss whole mini peppers with olive oil, salt, and pepper.
- Place peppers directly on grill grate and roast, turning every 2-3 minutes, for 10-14 minutes until skins are charred and flesh is very tender.
- Remove to serving plate and drizzle with balsamic glaze. Serve hot or at room temp.
Notes
Roast peppers whole for maximum juiciness and easy cleanup. Balsamic glaze can be packed in a small squeeze bottle for convenience.