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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 4 red bell peppers, cored, seeded, cut into 1-inch dice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 pinch red pepper flakes
- kosher salt
Method
- Preheat oven to 350.
- Combine all the ingredients except for salt in a bowl; toss to completely coat the diced peppers.
- Pour into a 9-inch ovenproof saute pan and bake 25 minutes, stirring with a spatula every 5 minutes or so, until the peppers are soft.
- Transfer to a bowl (make sure to pour all the olive oil/vinegar mixture in as well) and cool to room temperature.
- Use the same day or refrigerate for up to 3 days.
- Stir and season with salt to taste just before serving.
