Roasted Mini Pepper Salad with Balsamic & Feta

Step 1

Turn your oven on to 450 degrees and spray a baking dish with cooking spray.

Step 2

Then add your whole mini peppers, olive oil, salt and pepper to the dish and toss until the peppers are fully coated. (Alternatively, you can "core" your peppers by removing the stem and most of the seeds before adding them to the dish.)

Step 3

Place the dish in the oven and roast for 15-25 minutes. (Your peppers should be tender and look slightly shriveled and collapsed when they're done.)

Step 4

If you left your peppers whole: Cut the stem off each pepper then cut them in half and scrap out the seeds. Leave them as is or cut in half again into quarters (depending on their size) and place them in a large bowl.

Step 5

Add your crumbled feta cheese and toss.

Step 6

To serve: Arrange your peppers and feta on a serving platter or in a bowl and drizzle your balsamic glaze over the top. Garnish with fresh basil leaves (if using) and serve immediately.