1/4 cup olive oil
1/4 cup malt vinegar
1 Tbsp Creole mustard
1 tsp sea salt
1 bag (16 oz) Green Giant™ Fresh Mini Sweet Peppers
1. Heat oven to 425°F. Line 15” x 10” x 1” baking pan with foil.
2. In medium bowl, with wire whisk beat oil, vinegar, mustard and salt until well blended. Add peppers, toss to coat. Let stand 5 minutes.
3. Place peppers on wooden skewers. Bake 15-18 minutes or until peppers are golden brown. Serve warm or cold over your favorite salad or as a side dish.