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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast. Ingredients:
3 medium red bell peppers (about 1 1/4 pounds) |
3 medium yellow bell peppers (about 1 1/4 pounds) |
2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
Directions:
1. Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
2. Peel and discard skins. Cut bell peppers into strips.
3. Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.
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