The natural sweetness of the peppers and the tang of balsamic vinegar blend very well in this dish to make an awesome and colorful side dish.
apx. 6 serving Parve (non-dairy)
Preheat oven to 430 F.
Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish and drizzle with olive oil, vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and toss until peppers are nicely coated. Bake for 35-40 minutes. Serve warm or at room temperature.