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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!

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Gandalf The White October 30, 2011
Peppers in Balsamic Vinegar