Sweet, simple, and one of the easiest ways to add color and depth to a plate.

A mix of colorful peppers roasted until soft with lightly caramelized edges. The heat brings out their natural sweetness and makes them work with almost anything.

INGREDIENTS

• A couple of bell peppers (any mix of red, orange, yellow or green)
• a drizzle of olive oil (about 1 tbsp)
• a pinch of sea salt
• a few cracks of black pepper (optional)

Optional:
• balsamic drizzle
• fresh herbs (basil, parsley)
• crumbled goat cheese

METHOD

• Preheat oven to 425°F
• Slice peppers into strips, removing seeds and membranes
• Add to a bowl with olive oil, salt, and pepper
• Toss until evenly coated
• Spread in a single layer on a parchment-lined baking sheet
• Roast 20–25 minutes, turning once, until soft with lightly browned edges

BUILD IT YOUR WAY

• Drizzle with balsamic for a deeper, slightly sweet finish
• Add fresh herbs after roasting for brightness
• Toss with pesto or whipped feta
• Finish with a squeeze of lemon
• Add to bowls, wraps, salads, or alongside simple proteins

SWAPS & NOTES

• Use whatever peppers you have — no need for all three colors
• Don’t overcrowd the pan — that’s how you get browning instead of steaming
• Leftovers hold well for a few days and get sweeter over time
• Works warm or cold