Recipe courtesy of Food Network
Marinated Roasted Red Peppers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 21
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 145
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
3 large (about 2 pounds) red bell peppers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
Directions
- 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.)
- 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.
- 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.