These Roasted Mini Peppers with Garlic and Thyme are a simple and delicious appetizer that require minimal prep and have a short cooking time. They make a great addition to any summer snack board, especially when served next to your favorite dip, some toasted pita bread, wedges of sharp cheese, and olives.
Naturally sweet, the flavor of these mini peppers further enhances when you roast them in the hot oven. As the oven preheats, simply toss them with olive oil, balsamic vinegar, thyme, salt, and pepper. Then, roast them until perfectly soft and nicely charred!
Ingredients for the Roasted Mini Peppers with Garlic and Thyme
Besides the mini peppers, the rest of the ingredients are pantry items. The seasoning used for this recipe is really an approximation, and I usually do not measure precisely. Feel free to adjust these few ingredients to your liking.
- Mini Peppers – any color combination
- Sea Salt & Freshly Ground Pepper
- Fresh Thyme
- Garlic Cloves, whole and unpeeled
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Fresh Coriander for serving (optional)
Roasting concentrates the flavors
As the mini peppers roast, they release their juices. These are then blended with the olive oil, the balsamic vinegar, the fresh thyme, and the garlic to create a deep, concentrated flavor. Make sure to spoon those delicious juices over the peppers, as you serve them!
How to Serve the Roasted Mini Peppers
These flavorful peppers can be enjoyed warm or at room temperature, which makes them a great make-ahead appetizer. They can also be served as a side dish, next to grilled chicken or steak. Leftovers are also great in sandwiches (with their stems removed), paired with a delicious whipped feta spread.
A great addition to a snack board
For a light summer meal, arrange the roasted mini peppers and the roasted garlic cloves on a platter, along with wedges of sharp cheese, some marinated olives, and toasted pita crackers. If you are looking to pair the peppers with a spread, this Feta spread is a great addition.
- 1 lb. mixed mini peppers
- ¾ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 5 sprigs of fresh thyme
- 2 garlic cloves, whole and unpeeled
- 3 TBSP. extra virgin olive oil
- 2 TBSP. balsamic vinegar
- Preheat the oven to 450°F.
- Wash the peppers and place in a roasting pan that can fit them all in one layer. Season with the salt and pepper and add the fresh thyme and whole garlic. Drizzle the olive oil and the vinegar over the peppers and toss well to combine.
- Roast for about 20 minutes or until the peppers are soft and slightly blistered. They will collapse as they roast and become juicy.
- Remove from the oven, allow to slightly cool, and remove the skin from the garlic. Toss everything together, taste, and adjust the seasoning.
- Serve warm or at room temperature.
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Yum! I especially like the idea of using these as part of an appetizer board.
Lovely dish! I’m so grateful for mini peppers, they save so much prep time. And I really enjoy their (relatively) delicate taste and texture.
Thank you so much Frank! You are so right about the mini peppers – so sweet and such a delicate flavor. I love them!