Name: Roasted Bell Peppers with Basil and Balsamic Vinegar
Yield: Serves 8
Ingredients: 3 red bell peppers; 3 yellow bell peppers; 4 1/2 tablespoons olive oil; 1 1/2 tablespoons balsamic vinegar or red wine vinegar; 1 tablespoon matchstick-size orange peel strips (orange part only); 12 large fresh basil leaves

This simple starter is delicious served with crusty Italian bread.

Recipe information

Yield
Serves 8

Ingredients

3 red bell peppers

3 yellow bell peppers

4 1/2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon matchstick-size orange peel strips (orange part only)

12 large fresh basil leaves

Preparation

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.

TagsBell Pepper Vegetable Orange Citrus Fruit Basil Herbs & Spices Side Lunch Brunch Dinner Nut Free Dairy Free Gluten Free Vegan Vegetarian Meal Prep Roast Bon Appétit

Recipe notes

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