Roasted Cherry Peppers with Balsamic Vinegar

1. 1

   Preheat the oven to 425.

2. 2

   In a small bowl, whisk the balsamic and cider vinegars with the olive oil, lemon juice and minced garlic.

3. 3

   Season the dressing with salt and pepper.

4. 4

   Arrange the peppers in a large baking dish, pour the dressing on top and toss to coat.

5. 5

   Bake for about 30 minutes, or until barely tender.

6. 6

   Add 1/4 cup of water to the pan and bake for about 20 minutes longer, or until the peppers are tender and blackened in spots; add more water to the pan if it dries out.

7. 7

   Transfer the peppers to a large platter and pour the pan juices over them.

8. 8

   Just before serving, sprinkle with the chive flowers.

9. 9

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.