
Prep Time | 20 Minutes |
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Marinate for | 720 Minutes |
Cook Time | 30 Minutes |
Roasted Peppers With Bertolli Balsamic Vinegar Of Modena
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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.