Jun 21 2008
This sounds way too simple to have such an amazingly complex flavor – served it the other night as part of a casual assortment of appetizers while entertaining friends and this was a huge hit. Perfect summer side to keep on hand in the fridge.
6 sweet peppers – I used 2 each of red, green and yellow
1/2 C chopped onion, preferably vidalia, if available
3 T white vinegar (I used white balsamic for the sweetness)
1/4 C EVOO
chopped fresh parsley to taste
- Preheat oven to 450. Roast peppers approximately 20 minutes or until browned and charred. Put in a paper bag for about 20 to let the steam help loosen the skins.
- Remove skins and seeds from peppers. Cut into strips and put in a bowl.
- Add the remaining ingredients to the peppers, toss to coat, and let sit for at least 1 hour prior to serving to allow flavors to develop. Serve cold or at room temperature.