Health & Fitness
Colorful Mini-Peppers: How to Marinate, Roast & Grill them to Deliciousness! Recipe Included!
Last year, at around this time, I posted a blog about the health benefits of portobello mushrooms and how I marinate and roast them to delicious tenderness. This simple little blog post and recipe has become wildly popular and, by “wildly,” I mean it has gotten over 10,000 views in the last month, alone—it’s wonderful that the nutritional superpowers of mushrooms are spreading far and wide!
Well, I recently made a serving platter of marinated and roasted veggies for a potluck luncheon. I make this assortment often when I am called on to bring a home cooked dish to a gathering—it seems to go with everything, it looks beautiful, it can be made a bit ahead, can be served at room temperature and everyone seems to like it! At least, I can deduce that from the great reviews and the empty platter I take home with me. I usually include broccoli, cauliflower, the now famous portobello mushrooms and… sweet mini peppers in red, yellow and orange.
You have probably seen them in the market, about 3 inches long, so adorably cute and colorful in a resealable plastic bag. The first time I bought them, I was scratching my head wondering, as I was in the midst of preparation, ‘why am I spending so much time cutting, de-seeding and trimming all these little peppers when the net effect is the same and would be so much quicker with the larger bell pepper variety?’
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Then, I got this light bulb moment—’hey, maybe they can be cooked and eaten whole, seeds and all, if they were softened a bit with a delicious marinade and roasted along with the rest of the my colorful collection of veggies.” Forget all this cutting, trimming and deseeding! A meal staple in my house was born! The skins of the these mini peppers are thinner than the larger variety so they absorb the marinade really nicely. A bowl of sweet mini peppers can always be found in my fridge. These savory little babies are sooo versatile and easy to make—
- great hot or cold or room temperature
- with salad dressing or balsamic vinegar
- toss in pasta
- mix into a stir fry
- as a side dish with an entree
- chopped into salsa
- on top of quinoa or rice
- layer on sandwiches
http://veganamericanprincess.com/sweet-mini-peppers-how-to-marinate-grill-and-roast-to-deliciousness...
Ellen Francis
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