Marinated Strips of Grilled Peppers in Spicy Oil and Balsamic Vinegar

Name: Marinated Strips of Grilled Peppers in Spicy Oil and Balsamic Vinegar
Prep time: 30 min
Total time: 30 min
Cuisine: World
Ingredients: Orange Bell Peppers 12.3 oz; Orange Bell Peppers 12.3 oz; Orange Bell Peppers 12.3 oz; Mild Chili Spice 12.3 oz; Olive Oil 1½ cups; Salt 1½ teaspoons; Balsamic Vinegar 6 tablespoons; Chopped Sage Leaves 3 tablespoons; Herbes de Provence 3 tablespoons

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can adjust the proportions of the peppers to your liking.

Ingredients

Orange Bell Peppers - 12.3 oz
Orange Bell Peppers - 12.3 oz
Orange Bell Peppers - 12.3 oz
Mild Chili Spice - 12.3 oz
Olive Oil - 1½ cups
Salt - 1½ teaspoons
Balsamic Vinegar - 6 tablespoons
Chopped Sage Leaves - 3 tablespoons
Herbes de Provence - 3 tablespoons

Step by Step guide

Step 1

Preheat the grill or oven to 500°F. Roast the peppers on all sides until the skin starts to shine and slightly char. Quickly transfer them to a plastic bag or bowl and cover with plastic wrap. Cool for 15-20 minutes and peel off the skin. Remove the seeds and cut the peppers into thin long strips.

Step 2

Meanwhile, mix the olive oil, vinegar, salt, herbs, and parsley in a large bowl. Add the peppers and mix well. Transfer to a jar or plastic container, pouring the remaining spicy oil over them. Refrigerate for 2 weeks.