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Marinated Roasted Red Peppers
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| De-seed red peppers and flatten out on a pan under the broiler until the skin is BLACK. Place them in a paper bag to sweat them this will help the skin slip off really easily. Marinade for Roasted Red Peppers: - Equal parts olive oil and balsamic | |
| vinegar | |
| Finely chopped basil, or dried basil | |
| Finely chopped shallots | |
| Finely chopped garlic | |
Cut the roasted peppers into strips, mix everything together. Eat them right away or store in fridge for a couple of months.
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