Ingredients
3 medium red bell peppers (about 1 1/4 pounds)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Classic red wine vinegar — Italian dressings, marinades, sauces
Real aged balsamic — drops finish cheese, strawberries, gelato
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Classic red wine vinegar — Italian dressings, marinades, sauces
Real aged balsamic — drops finish cheese, strawberries, gelato
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.