Peppers in Balsamic Vinegar
photo by Gandalf The White
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1 tablespoon sesame oil
- 2 bell peppers, of different colors
- 2 tablespoons balsamic vinegar
directions
- Cut peppers into thick wedges lengthwise.
- Heat oil in an iron skillet.
- Place peppers in the pan and stir occasionally until they begin to brown.
- When the peppers have softened, add the balsamic vinegar.
- Turn the gas off immediately and stir carefully to coat all the peppers.
- Serve warm ar cold.
- Keep refrigerated up to a week.
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Reviews
-
Made for PAC, Fall 2011. Sometimes the simplest recipes are the best: 3 ingredients and 20 minutes ... but what you get is so much better than the bottled kind or what comes from the deli. We made these for a Middle-Eastern themed dinner, but it could have been any Mediterranean or Italian dinner. The peppers were tender, with just a hint of carmelization, offset by the sweet, slightly tangy taste of the balsamic vinegar, all with a great mouth feel.<br/><br/>Wonderful antipasti, but it could easily be an added ingredient to a lunch salad. This stores well (as the recipe indicates, at least a week refrigerated. We, as well as our guests, loved it ... and it will be a regular in our house from now on.<br/><br/>Thanks, ElishevaH, for posting!