Roasted Red Peppers
For added flavor, toss with extra olive oil and balsamic vinegar prior to serving.
INGREDIENTS | SERVES 6
- 3 red bell peppers
- 1 teaspoon balsamic vinegar
- 2 yellow bell peppers
- 1 teaspoon olive oil
- 1 orange bell pepper
Place the peppers side down (not standing up) on a broiling pan.
Brush the top side of the peppers with the balsamic vinegar. Turn over and brush the other side with the olive oil.
Broil the peppers for about 20 minutes, turning frequently, until the skins are blackened and charred.
Place the peppers in a sealed plastic bag. Leave the peppers in the bag for at least 10 minutes.
Remove from the bag and peel off the skins. Remove the stems and the seeds.
To serve, cut into cubes or lengthwise into strips.
