Roasted Mini Peppers

Ingredients:

• 1 pint mini peppers (8 oz)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 tablespoons grated Parmesan

Preparation:

1. Heat the broiler on high and set an oven rack directly below the heat element. Line a broiler-safe baking sheet with foil.
   
2. Cut the mini peppers in half lengthwise. I usually leave the stem, I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
   
3. Place the mini peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano and Parmesan.
   
4. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet. broil until tender and just beginning to char, about 2 minutes per side. Keep a close eye on them so that they don't burn.
   
5. Serve the roasted mini peppers immediately. Leftovers keep in the fridge for 3-4 days and are excellent heated up in the microwave, or eaten cold as you would antipasti. 

Recipe from: Healthy Recipes