Roasted Peppers With Bertolli Balsamic Vinegar Of Modena

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

1. Broil peppers turning occasionally, 20-25 minutes or until skin is black on all sides.
2. 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.
3. 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.