Roasted Peppers With Basil and Balsamic Vinegar

I make these peppers all the time in the summer. Everybody loves them.  Even when I think I have made too many, there are usually no leftovers!  Darn!  I love to serve them with marinated zucchini, cheeses, proscuitto & salami, slices of Italian bread or baguettes for a nice light meal on a hot day.  The addition of orange peel makes the dish in my opinion. The peppers keep for a couple of days in the fridge. Yum, yum!

3 red bell peppers
3 yellow or orange bell peppers (or a combination of both)
4 ½ Tbsp. EVO
1 ½ Tbsp. balsamic vinegar
1 Tbsp.  orange peel strips, using a citrus peel zester is easier than cutting by hand
12 fresh basil leaves


Char the peppers.** Cut the peeled peppers into ¾” strips. Place in a serving bowl. Add remaining ingredients, except the basil. Add salt & pepper and let stand 1 hour or more. Tear or chop basil and mix into peppers. Serve at room temperature.

**If you would like to see how I like to roast peppers, please go to Charred/Roasted Peppers.

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