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Heat oven to 450 degrees.
Place peppers in large baking dish. Season with sea salt, olive oil and balsamic, and toss to coat.
Transfer to oven and roast 15 to 25 minutes, tossing half-way through. Remove peppers when completely soft and starting to brown in spots and transfer to serving platter with all their juices. Sprinkle with flaky sea salt, if desired; and serve immediately or at room temperature.