Ingredients
1
lb miniature red, yellow or orange bell peppers
6
small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
2
cloves garlic, finely chopped
1
tablespoon olive oil
1/2
teaspoon Italian seasoning
1
tablespoon balsamic vinegar
1
teaspoon honey
1/2
teaspoon Dijon mustard
1/2
teaspoon salt
Freshly ground black pepper to taste
Preparation
Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
Roast 10 to 12 minutes or until bell peppers are crisp-tender.
Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.
