Roasted Red And Green Peppers With Garlic And Balsamic Vinegar

1. 1

   Place peppers on outside grill or under broiler and slowly grill until pepper skin is dark brown.

2. 2

   Turn every few minutes until they are brown all over; remove from heat.

3. 3

   Place in bowl or pan and cover until cool, then peel skin and remove seeds.

4. 4

   Peppers should be shredded in lengthwise strips.

5. 5

   Save all the juices. Mince the garlic and sprinkle over the peppers.

6. 6

   Add rinsed anchovies (optional) to remove excess salt and oil.

7. 7

   Add oil and vinegar.

8. 8

   Serve at room temperature.

9. 9

   May be made ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.