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Botanical Kitchen: Balsamic Roasted Peppers

Enjoy this Mediterranean-inspired dish of sweet peppers stuffed with tomato wedges and fresh garlic slices, drizzled with olive oil and balsamic vinegar. They can be served hot, at room temperature, or cold and can be topped with a balsamic glaze with basil. —Karina

To read this recipe on Botanical Kitchen, click here.

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Maple Balsamic Vinegar

375 ml
organic extra virgin olive oil palestinian fair trade
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Equal Exchange

Extra Virgin Olive Oil

500 ml