Step 1

Preheat the oven to 400 degrees.

Step 2

Place the whole peppers, including the stems, in a single layer in a

Step 3

large (or two smaller) ceramic baking dish. Drizzle with 4 tablespoons olive

Step 4

oil, sprinkle with 2 teaspoons salt and 1 teaspoon pepper, and toss well.

Step 5

Lay the sprigs of thyme on top and roast for 20 to 25 minutes, until the

Step 6

peppers start to brown in places but are not blackened. Discard the thyme

Step 7

sprigs.

Step 8

While still hot, drizzle the peppers with 3 tablespoons of

Step 9

balsamic vinegar and season to taste. Serve warm or at room temperature.