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  • Serves 4
  • |
  • prep time: 5 minute(s)
  • |
  • cook time: 35 minute(s)
  • |
  • chill time: 3 hour(s)
6 large red, yellow and/or green bell peppers
1/3 cup BertolliĀ® Extra Virgin Olive Oil
1 clove garlic, crushed
2 Tbsp. white wine vinegar
1 tsp. balsamic vinegar
1/2 tsp. ground coriander (optional)
1/4 tsp. salt
1/8 tsp. ground black pepper

Preheat oven to 425°.   In broiler pan, without the rack, arrange bell peppers. Roast 20 minutes or until skin begins to blister. Turn bell peppers and roast an additional 15 minutes or until well charred. Place bell peppers in plastic or paper bags; close bags and let cool about 30 minutes. (Reserve any juices.) Remove stems, seeds and membranes from peppers; peel off skin. Slice bell peppers into long thick strips, reserving any juices.   In medium bowl, blend reserved juices, Olive Oil, garlic, vinegars, coriander, salt and black pepper. Add bell peppers and toss to coat. Cover and chill at least 3 hours.