Roasted Red Peppers With Rosemary
Ready In: 20 mins
Serves: 4
Ingredients
- 2 large sweet red peppers
- 2 -3 tablespoons sherry vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced fresh rosemary
- salt and pepper
Directions
- Skewer peppers on long forks, roast over high open flame, turning often until skin is uniformly blackened.
- Removed blackened skins.
- Slice each pepper open and remove seeds. Cut into ½ inch strips.
- Place on a plate; sprinkle with remaining ingredients.
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