Balsamic Roasted Sweet Peppers with Whipped Feta

If there’s one dish that manages to be healthy, eye-catching, and ridiculously easy to make — this is it. These balsamic roasted whole sweet peppers don’t just bring flavor to the table, they bring people to the table. The rainbow of glossy, blistered peppers has a way of grabbing attention — especially from little kids who might normally dodge vegetables. The colors pop, the natural sweetness shines through, and with a creamy bed of whipped feta underneath, it’s a match made in kitchen heaven.

Whether you’re hosting brunch, prepping a quick weeknight dinner, or pulling together a mezze-style spread, this dish checks every box:
✔️ Minimal prep
✔️ Big flavor
✔️ Naturally healthy
✔️ Crowd-friendly

Why Does It Work?

• Sweet mini peppers roast beautifully with just a drizzle of olive oil, a splash of balsamic, and a hint of honey. No chopping, no peeling — just toss and roast.
  
• The whipped feta takes five minutes. It’s salty, tangy, and creamy enough to scoop with warm bread or crackers.
  
• It looks gorgeous on a platter. Rustic, Mediterranean vibes that say, “I cooked something fancy,” even though you didn’t break a sweat.
  

A Side That Feels Like the Main Event

This isn’t just a side dish — it’s a conversation starter. Serve it at brunch with crusty sourdough, poached eggs, and olives. Set it down at a dinner party beside grilled chicken or lamb. Or let it shine on its own as part of a snacky, graze-all-afternoon kind of spread.

Best part? It’s one of those rare veggie-forward dishes that kids are curious about. The bright colors and naturally sweet taste of roasted peppers are way more inviting than your average greens.

Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4

Ingredients

For the Whole Roasted Sweet Peppers:

• Small sweet peppers (like mini bell peppers or baby capsicums), whole with stems intact 8-10
• Olive oil 2 tbsp
• Balsamic vinegar 1 tbsp
• Honey or maple syrup ½ (optional)
• Garlic 1 clove – finely minced
• Salt and freshly cracked black pepper
• Paprika ½ tsp

For the Whipped Feta:

• Feta cheese (about 7 oz), whipped 200 g
• Greek yogurt or labneh (for creaminess) 3 tbsp
• Olive oil 1 tbsp
• Lemon juice or zest (for brightness) 1 tsp
• Parsley 1 tsp (chopped)
• Black pepper, to taste

Method

1. Preheat oven to 200°C (390°F). In a large bowl, toss whole sweet peppers with olive oil, balsamic vinegar, honey, garlic, salt, and pepper. I did not use honey or any sweetener, as the peppers were naturally pretty sweet by themselves.
2. Spread on a parchment-lined baking tray and roast for 25–30 minutes, turning once, until peppers are blistered, caramelized, and collapsing slightly.
3. Whip feta, yogurt, chopped parsley, and lemon juice a whisk until smooth and fluffy. Add black pepper to taste. Chill in the fridge until ready to serve — this also helps it firm up a little.
4. Spoon whipped feta onto a platter and swoosh it with the back of a spoon. Pile roasted whole peppers on top. Drizzle with a bit more olive oil and balsamic glaze or reduction if you like.

Optional garnishes: chopped fresh parsley, toasted nuts (like pine nuts or walnuts), or chili flakes for heat. Ideal with warm pita, crusty sourdough, or grilled meats.