Roasted Peppers

Recipe Ingredients

3 tablespoons	45ml	Red bell peppers - (1-1/4 pounds) (medium)
3 tablespoons	45ml	Yellow bell peppers - (1-1/4 pounds) (medium)
2 tablespoons	30ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.

Peel and discard skins. Cut bell peppers into strips.

Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well. Yield: 3 cups (serving size: 1/2 cup).

Source:
Cooking Light, May 1995, page 86

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