Roasted Red Peppers with Pesto

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Delicious and easy to make, this interesting vegetable side dish also works well cold the next day in a salad, in sandwiches or in eggs.

Roasted RedĀ Peppers with Pesto

  • 3 red bell peppers
  • 4 tablespoons prepared pesto
  • 2 tablespoons balsamic vinegar


  1. Preheat oven to 4oo degrees.
  2. In a large bowl or a large Ziploc bag, mix pesto and balsamic vinegar.
  3. Remove stem and seeds from peppers and slice into 1 inch wide slices. Place in large bowl or ziplock bag with pesto.
  4. Stir until peppers are completely covered.
  5. Place pepper slices on a foil lined baking sheet and place into oven. Bake for 15 minutes or until peppers are tender.
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