Roasted Peppers

Easy and Addictive

4   Bell Peppers, preferably an assortment of red, yellow, green and orange
0.25 cup 60 ml   Balsamic Vinegar
0.25 cup 60 ml   Olive Oil
1 tsp 5 ml   each, Salt and Pepper

1. Shake olive oil, balsamic and the salt and pepper together in a large casserole dish. Wash and halve the peppers, removing the seeds and stems. Marinate the pepper halves in the oil and vinegar for at least an hour, stir the mix occasionally so as all the peppers are marinating equally.

2. Heat the BBQ or grill to a medium high heat. Place peppers on grill evenly, and bake on each side until just beginning to blacken and blister-around 2-5 minutes per side depending on the grill heat. The skin should come off readily if peeled.

3. Serve as is with barbeque and salad, or eat cold in sandwiches or as a part of a tapas or antipasto plate. Addictive.