Begin by preheating your oven to 400°F (200°C). A hot oven is essential for roasting those peppers to perfection.

Next, wash your mini bell peppers thoroughly. Cut them in half lengthwise, removing the seeds and stems. As you do this, marvel at the bright colors—orange, yellow, and red.

In a bowling dish, toss the halved mini peppers with olive oil, sea salt, and minced garlic until evenly coated. Don’t be shy! Ensure each piece is glistening; that will help them roast beautifully.

Spread the seasoned peppers in a single layer on a baking sheet. Place them in your preheated oven and roast for about 20 minutes, or until they are tender and starting to caramelize around the edges.

Remove the baking sheet from the oven. Drizzle the roasted peppers with aged balsamic vinegar while they are still hot. The warmth makes it easier for the vinegar to infuse into the peppers.

Top the salad with freshly chopped basil before serving. If you prefer it warm, serve it right away. This dish can also be allowed to cool to room temperature, making it a perfect make-ahead option.