Hi Friends! I’m back today with another seasonal Summer recipe. This is one of my absolute favorite recipes and I hope it becomes one of yours too! It’s beyond easy to prepare, is full of flavor, and looks gorgeous on a plate! My Balsamic Roasted Peppers with Basil and Tomatoes is light and fresh and just screams Summer with every single bite.

Peppers are SO good for you too which is an added bonus. Did you know that they have three times more vitamin C than an orange??

In addition to being a great source of Vitamin C, red, orange, and yellow bell peppers are actually full of amazing health benefits. They are a great source of vitamin A, vitamin K and potassium. They contain lots of fiber (yay!), folate and iron and consumption of bell peppers has been linked with preventing cell damage, cancer and diseases related to aging. They are great for supporting immune function and some studies have even linked them to reducing inflammation in joints like that found in arthritis!

Peppers are insanely nutritious and delicious!

I started making my Balsamic Roasted Peppers with Basil and Tomatoes years ago when living in London. It all began one Summer when I scored gorgeous bell peppers at a farmers market and I’ve been making them ever since. You can make them all year round but they are of course best when in season!

Bell peppers are gorgeous on their own and when they are prepared this way they really present beautifully. Because they look beautiful plated as a side dish or even as an appetizer, they are perfect for serving to company (hopefully someday soon!). Trust me, your family and friends will be impressed and it will be our little secret how easy they are to make!

I like to make a huge batch of these peppers a few days ahead of serving and store them in the fridge. The longer they sit in the fridge, the better they taste. The roasting really brings out their deliciously sweet flavor.

Be creative with leftovers and put them on your sandwiches, salads, with tomatoes, mozzarella and basil, as a side dish, etc. There are endless way to eat these “moreish” roasted peppers!

I hope this finds you and your family and friends healthy, happy and safe. Until next time, I’ll be in my kitchen drumming up some more seasonal Summer dishes to share with you! If you need me, you know where to find me (@janine.whiteson)! Xx Janine


Janine’s Balsamic Roasted Peppers with Basil and Tomatoes


5 Peppers (different colors) – cut in half, scoop out seeds – leave on the steams for presentation

Extra virgin olive oil

Balsamic Vinegar

Balsamic Glaze

1 cup fresh basil – shredded

10 cherry tomatoes – cut into quarters – you can use various colored tomatoes

2 Tablespoons garlic – chopped fine


Preheat oven to 400 degrees

1: Place halved peppers on a baking tray lined with parchment paper – facing up.

2: Evenly divide the cut cherry tomatoes into each pepper half.

3: Place half the shredded basil (evenly divided) into each pepper half. (Set aside the remaining basil for after cooking)

4: Add 1/2 teaspoon of extra virgin olive oil into each pepper half.

5: Add 1/4 teaspoon balsamic vinegar to each pepper half.

6: Evenly add the chopped garlic to each pepper.

7: Roast the peppers for 1 hour on 400 degrees. When the peppers have cooled add the remaining basil and sprinkle with balsamic glaze (I buy mine at trader Joe’s).