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Roasted Pepper Appetizer with Balsamic Vinegar

A fabulous appetizer to start your meal with, simple and a quick served with a loaf of warm bread.
Course Appetizer
Cuisine Greek
Keyword balsamic, roasted, sweet peppers
Author Mary Papoulias-Platis

Ingredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 orange bell peppers
  • 2-3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 -2 large garlic cloves, minced
  • 1-2 tablespoons balsamic vinegar or red wine vinegar
  • 1 loaf of artisan bread or 1 baguette, sliced

Instructions

  1. Wash and pat the peppers dry. Place the bell peppers on a sheet pan. Broil on high until the skins are blackened. Check and rotate the peppers frequently, do not leave alone.
  2. Once blackened place the peppers in a dish and cover with plastic wrap for 10-15 minutes. While still warm, carefully peel the blackened skin off the peppers. Gently pull the stem off . Slice in half and remove the seeds and white pith inside the pepper.
  3. Cut into strips about 1/2 inch thick and place in a deep flat dish.
  4. Add minced garlic, olive oil, and vinegar. Refrigerate and let the peppers marinate until ready to serve.

Recipe Notes

For a Party: Can be made several days ahead and served at room temperature.