About this recipe:This colourful medley of roast peppers taste fantastic. They are marinated in a mixture of garlic, balsamic vinegar, olive oil and herbs. Perfect served as an appetiser or starter with crusty bread.
1 red pepper
1 green pepper
1 yellow pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
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Preheat the oven to 200 C / Gas 6. Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with cling film or in a paper bag and allow to cool.
Remove the skins from the peppers by rubbing with your hands and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into a medium serving bowl and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.