Recipe

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ROASTED PEPPERS WITH BERTOLLI BALSAMIC VINEGAR OF MODENA

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • marinate time: 12 hour(s)
  • |
  • cook time: 30 minute(s)
Ingredients:
5 green and/or red bell pepper
2 cloves garlic, slightly crushed
3 tsp. sugar
1 tsp. salt
4 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
Directions:

  • Broil peppers turning occasionally, 20-25 minutes or until skin is black on all sides.
  • Place in large bowl, cover with plastic wrap and let cool, 20 minutes. Peel and seed peppers reserving juice. Strain juice into small saucepan. Bring juice to a boil and cook until two thirds liquid evaporates and liquid is a syrup consistency. Add garlic, sugar, salt and Bertolli Balsamic Vinegar of Modena. Bring to a boil for 2 minutes, strain liquid into a bowl.
  • Cut the roasted peppers into 2-3 big pieces, place in a shallow dish. Add vinegar mixture and mix to combine. Cover and refrigerate 12 hours.