Roasted Peppers with Balsamic and Garlic

Roasted peppers drizzled in olive oil and balsamic with a touch of fresh garlic are perfect for sandwiches or to eat with fresh bread.

Serves: about 2 cups

Prep Time: 10 min

Cooking Time: 10-15 min

Total:  25 min

Ingredients

4 red, orange or yellow bell peppers, washed
2 cloves fresh garlic, chopped
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar

Directions

1. Roast peppers either on a barbecue for 10 minutes, or broiled in the oven on a parchment paper lined baking sheet for 15 minutes.  The skin of the peppers should become fully blackened.
2. Let peppers cool on a plate.  To help remove the skin, you can also place peppers in a bag, so that they steam.
3. Remove skins and seeds from peppers and cut into long slices.
4. Place in a bowl with garlic, olive oil and balsamic vinegar.  Stir to combine.
5. Serve at room temperature with fresh bread, or as a topping in sandwiches.  Keep refrigerated.