Recipe courtesy of Food Network

Marinated Roasted Red Peppers

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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3 large (about 2 pounds) red bell peppers

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper


  1. Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
  2. Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
  3. In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

Cook’s Note

Peppers can marinate, covered and chilled, up to 3 days.