You may also like
Categories:
tomatoes balsamic vinegar honey salt freshly ground black pepper red bell pepper yellow bell pepper red wine vinegar olive oil garlic bottled caperberries
Viewed: 60 - Published at: a year agoIngredients
- 4 medium tomatoes (about 2 pounds), each cut into 4 slices
- 2 tablespoons balsamic vinegar, divided
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1/2 cup bottled caperberries (about 20)
Method
- Preheat broiler.
- Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips.
- Combine 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caperberries; toss gently to coat. Top tomato slices with bell pepper mixture.
