Ingredients
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1 (1.5 lb) pkg sweet mini peppers
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4 tbsp olive oil
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1/2 (3 oz) pkg sliced prosciutto
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2 tsp fresh oregano
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1 tbsp balsamic vinegar
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1/2 tsp garlic powder
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1 tbsp fresh parsley leaves
Steps
1
Preheat the broiler on high. Using kitchen shears or a knife, remove and discard the stems and seeds of the peppers, keeping them intact. Arrange peppers on a foil-lined baking sheet. Toss with 3 tbsp oil and season with salt (in moderation) and pepper. Broil 5–7 min. per side, until the skins of the peppers are blistered.
2
Meanwhile, in a large nonstick pan, heat remaining tablespoon oil on medium-high. Add prosciutto slices in a single layer. Cook 4–5 min., turning once, until crisp and golden. Transfer to a paper-towel-lined plate. Let cool and break into pieces.
3
Finely chop the oregano. In a small bowl, whisk vinegar, oregano, and garlic powder. Transfer cooked peppers to a large platter. Drizzle vinegar mixture over peppers and garnish with prosciutto. Sprinkle with the parsley.
