Description
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 ½ cloves garlic, sliced
- 1 tablespoon balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon chopped fresh basil
- ½ teaspoon chopped fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F (200 degrees C). Place the whole red
- green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes
- turning if needed
- until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag
- and allow to cool.
- Remove the skins from the peppers by rubbing with your hands
- and rinse under cold water. Cut in half
- remove stem and seeds
- then cut into strips.
- Place peppers into a medium serving bowl
- and stir in the garlic
- vinegar
- oil
- basil
- parsley
- salt and pepper.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 3