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Roasted Bell Peppers With Basil And Balsamic Vinegar

This simple starter is delicious served with crusty Italian bread.

Type: Vegetables
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

3   Red bell peppers
3   Yellow bell peppers
4 1/2 tablespoons 67mlOlive oil
1 1/2 tablespoons 22mlBalsamic vinegar or red wine vinegar
1 tablespoon 15mlMatchstick-size orange peel strips - orange part only
  Salt - to taste
  Freshly-ground black pepper - to taste
12   Fresh basil leaves (large)

Recipe Instructions

Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl.

Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Chop basil; mix into peppers and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, July 1991

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