Marinated Roasted Red Peppers

1. 1

   Lay peppers on their sides on racks of gas burners and turn flames on moderately high.

2. 2

   Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes.

3. 3

   (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

4. 4

   Transfer to a bowl, then cover, and let steam 10 minutes.

5. 5

   Alternatively, place peppers in resealable plastic bags to steam.

6. 6

   Peel peppers and discard stems and seeds.

7. 7

   Cut lengthwise into 1-inch-wide strips.

8. 8

   In a bowl, place cleaned peppers.

9. 9

   Douse with balsamic vinegar, salt, and pepper, to taste.

10. 10

    Cooks' note: Peppers can marinate, covered and chilled, up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.