Peppers in Balsamic Vinegar and Basil Sauce

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe works especially well when making a salad for a hungry crowd rather than just one person. In that case, you can roast the peppers in the oven instead of grilling them, then follow the previously described steps. However, due to the larger quantity of ingredients, the sauce will have a much richer flavor.

Ingredients

Sweet Pepper - 2 pieces
Fresh basil leaves - 0.7 oz
Olive Oil - 1 fl oz
Garlic - 2 cloves
Lemon - ½ pieces
Balsamic Vinegar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the peppers in half, remove the seeds and membranes, brush them with olive oil, season with salt, and grill them on both sides until they are tender. If they char slightly, that's okay. This will add a smoky flavor, and the burnt skin can be easily removed. The peppers should ultimately have a balance of charred flavor with hints of freshness. In other words, there's no need to cook them all the way through. They should be softened and lightly smoky — that's perfect.

Step 2

Now they need to be peeled, cut into strips, and mixed with vinegar, coarsely chopped basil leaves, the remaining olive oil, crushed garlic, and lemon juice. Season with salt and pepper.