Roasted Cherry Peppers with Balsamic Vinegar

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/4 cup balsamic vinegar
2. 1/4 cup cider vinegar
3. 1/4 cup extra-virgin olive oil
4. 3 tablespoons fresh lemon juice
5. 2 garlic cloves, minced
6. Salt and freshly ground pepper
7. 2 pounds red and yellow sweet cherry peppers or baby bell peppers
8. About 1/4 cup water
9. 6 chive flowers, torn

1. Preheat the oven to 425°. In a small bowl, whisk the balsamic and cider vinegars with the olive oil, lemon juice and minced garlic. Season the dressing with salt and pepper.
2. Arrange the peppers in a large baking dish, pour the dressing on top and toss to coat. Bake for about 30 minutes, or until barely tender. Add 1/4 cup of water to the pan and bake for about 20 minutes longer, or until the peppers are tender and blackened in spots; add more water to the pan if it dries out.
3. Transfer the peppers to a large platter and pour the pan juices over them. Just before serving, sprinkle with the chive flowers. Serve warm or at room temperature.