Grilled Bell Peppers
- 1 pound peppers, stemmed and seeded
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Prep time: 10 minutes
Total time: 30 minutes
Remove top and bottom from peppers. Slice peppers crosswise. Remove excess pith and seeds.
Place peppers flat, skin side up on a contact grill and brush with olive oil. Cook until tender, about 10 minutes. Flip peppers skin side down. Remove from heat when skin begins to blacken and blister, about 10 minutes. Allow to cool and cut into 1/2-inch strips.
Arrange peppers on plate. Drizzle with balsamic vinegar. Serve with toasted bread or as fixings for sandwiches.
Serves 4 to 6 as a side dish.