Versatile Marinated Peppers

Name: Versatile Marinated Peppers
Prep time: 30 min
Cook time: 45 min
Yield: 3 Servings
Ingredients: red bell pepper: 1; green bell pepper: 1; yellow bell pepper: 1; cloves of garlic, sliced: 1 1/2; tablespoon of balsamic vinegar: 1; cup of Extra-Virgin Olive Oil: 1/4; teaspoon of fresh basil, chopped: 1/2; teaspoon of fresh parsley, chopped: 1/2; salt to taste

Features:

Cuisine:

Italian

1 hr 15 mins
Serves 3
Medium

Ingredients

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves of garlic, sliced
1 tablespoon of balsamic vinegar
1/4 cup of Extra-Virgin Olive Oil
1/2 teaspoon of fresh basil, chopped
1/2 teaspoon of fresh parsley, chopped
salt to taste

How to Make Versatile Marinated Peppers

Set the oven on preheat to 450 degrees F or 200 degrees C.
Place the red, green and yellow bell pepper in the oven rack directly and let them roast for 15 minutes until the skin is well scorched. Turn the peppers if there is a need.
Take out from the oven and immediately place the peppers in a bowl and cover with plastic wrap. Let the peppers cool down.
Using your hands, remove the skins from the peppers and rinse under cold water.
Slice the peppers into halves, remove the stem and seeds. Cut the peppers further into strips.
Place the peppers in a serving bowl and toss in garlic, vinegar, oil, basil, parsley, salt, and pepper.
Serve with the main dish.

Trivia

Peppers are American native and have been in use for thousands of years.
The culture of peppers was disseminated worldwide in the 15^th and 16^thcentury, after the Columbian Exchange.

November is celebrated as the National Pepper Month.