Roasted Red Peppers With Rosemary

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large sweet red peppers
  • 2 -3
    tablespoons sherry vinegar
  • 1
    tablespoon olive oil
  • 1
    teaspoon minced fresh rosemary
  • salt and pepper
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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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