My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.
- 1 tablespoon sesame oil
- 2 bell peppers, of different colors
- 2 tablespoons balsamic vinegar
- Cut peppers into thick wedges lengthwise.
- Heat oil in an iron skillet.
- Place peppers in the pan and stir occasionally until they begin to brown.
- When the peppers have softened, add the balsamic vinegar.
- Turn the gas off immediately and stir carefully to coat all the peppers.
- Serve warm ar cold.
- Keep refrigerated up to a week.
Made for PAC, Fall 2011. Sometimes the simplest recipes are the best: 3 ingredients and 20 minutes ... but what you get is so much better than the bottled kind or what comes from the deli. We made these for a Middle-Eastern themed dinner, but it could have been any Mediterranean or Italian dinner. The peppers were tender, with just a hint of carmelization, offset by the sweet, slightly tangy taste of the balsamic vinegar, all with a great mouth feel.
Wonderful antipasti, but it could easily be an added ingredient to a lunch salad. This stores well (as the recipe indicates, at least a week refrigerated. We, as well as our guests, loved it ... and it will be a regular in our house from now on.
Thanks, ElishevaH, for posting!