Marinated Strips of Grilled Peppers in Spicy Oil and Balsamic Vinegar
Appetizers • World
Description
You can adjust the proportions of the peppers to your liking.
Ingredients
- Orange Bell Peppers 10 oz
- Orange Bell Peppers 10 oz
- Orange Bell Peppers 10 oz
- Mild Chili Spice 10 oz
- Olive Oil 1½ cups
- Salt 1½ teaspoons
- Balsamic Vinegar 6 tablespoons
- Chopped Sage Leaves 3 tablespoons
- Herbes de Provence 3 tablespoons
Step-by-Step Guide
Step 1
Preheat the grill or oven to 500°F. Roast the peppers on all sides until the skin starts to shine and slightly char. Quickly transfer them to a plastic bag or bowl and cover with plastic wrap. Cool for 15-20 minutes and peel off the skin. Remove the seeds and cut the peppers into thin long strips.
Step 2
Meanwhile, mix the olive oil, vinegar, salt, herbs, and parsley in a large bowl. Add the peppers and mix well. Transfer to a jar or plastic container, pouring the remaining spicy oil over them. Refrigerate for 2 weeks.
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