- Large cast iron skillet
- Platter for serving
- 1-pound mini sweet peppers
- 1 tablespoon avocado oil or any oil with a high smoke point
- Flaky or coarse salt to taste
- 1 tablespoon balsamic glaze, chilled
Heat the oil over a medium-high flame in the skillet.
Add the peppers and stir to coat them with the oil evenly.
Cook for 3-4 minutes on each side until they are mostly browned and blistered.
Remove them from the pan, transfer them to a board or platter, and sprinkle liberally with coarse salt.
Drizzle the balsamic glaze evenly over the peppers. Enjoy!