Recipe

Marinated Peppers With Crusty Grilled Bread Recipe

	Trigger / All my dishes 9 months, 2 weeks ago This recipe reminds me of summertime and all the great fresh peppers from my garden marinated in a delicious balsamic vinegar and a rich full flavored organic olive oil. Served with a nice wedge of gorgonzola cheese. Prep:45m Cook:30m Servings:4	Trigger
	balsamic vinegar italian herbs

Does this look good? Yeah! / Nope

Fans

juels

unicorn4

berry

otterpond

broadzilla

lori4flavo

peetabear

minitindel

linda2230

lacrenshaw

chefmeow

jimrug1

Ingredients

2 red bell peppers

2 green bell peppers

2 yellow peppers

4 jalapeños

3 garlic cloves, chopped

2 Tbsp balsamic vinegar

1/2 cup extra virgin olive oil

2 tsp fresh basil, chopped

2 tsp fresh parsley, chopped

salt to taste

pepper to taste

1 loaf Italian bread, sliced

Extra virgin olive oil to drizzle

Wedge of Gorgonzola cheese

Directions

Wash and dry peppers.

Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin blisters and blackens.

Immediately transfer peppers to a holding pan, seal with plastic wrap and cool.

Remove skins and seeds from cooled peppers.

Slice peppers into strips.

Season peppers with extra virgin olive oil, vinegar, basil, parsley, garlic, salt and pepper.

Marinate peppers for 45 minutes in a covered bowl

Drizzle both sides of bread with extra virgin olive oil.

Grill bread on both sides.

Transfer peppers to serving plates.

Serve with crusty grilled bread and a glass of red wine and a wedge of Gorgonzola.

Recent Gawkers

unicorn4

viejover

tenax

elle_23

bradjeff

broadzil

24theswe

dee

lori4fla

conner90

cookingg

lphillip

Not quite what you're looking for? See more Appetizers / Vegetables

Or see more just like this

Comments

lacrenshaw 9 months, 2 weeks ago said:
Michael, even though GR doesn't know it can be done, I have given you 2 bazillion forks for this post! Your word pictures are simply glorious.. Once again my thanks and my forks!
Lorraine

otterpond 9 months, 2 weeks ago said:
I am a huge bell pepper fan. This sounds great. Question: Why roast them whole then seed them? My first thought would to be halve the peppers, remove seeds, then roast. Is there an advantage?

peetabear 9 months, 2 weeks ago said:
Great recipe.... can't wait for the fresh peppers to start coming in.. five forks...

chefmeow 9 months, 2 weeks ago said:
I agree with all the above I am a huge pepper fan, especially when they are fresh out of the garden. 5 forks and a high 5. Yummers

minitindel 9 months, 2 weeks ago said:
I love bell peppers so this is wonderful michael thank you for this delicious dish ........
yum yum

five
tink

jimrug1 9 months, 2 weeks ago said:
I would call this a snack from the Gods....;-)~
Lightly dressed roasted peppers paired with a good cheese and a glass of wine? Say no more.....;-)~ Hight five Michael..

juels 9 months, 2 weeks ago said:
Mmmmm.....love sweet peppers! This will look real colorful and be so delicious with those seasonings!

krumkake 9 months, 2 weeks ago said:
Have to agree with jimrug - can't get much better than this, with some wine and that slice of gorgonzola? That is to cry for!

conner909 8 months, 4 weeks ago said:
Not only will this look colorful, but the flavors....! I think if you cut them, seeded them and roasted them first, it would dry out the peppers and you would lose a lot of flavor, don't you?

lori4flavor 8 months, 3 weeks ago said:
This is one of my favorite things to eat in the Summer...garden pepper sandwiches! Your marinade sounds so deliciously good! I have often put the charred peppers in a paper bag to sweat, before pealing the skins. Fantastic post, Michael! High +5!

broadzilla 7 months, 2 weeks ago said:
YUMMMMMMMMMMMMMMMMM-O!!!!!! 5 forks for you my friend!!

viejoverde 2 months, 1 week ago said:
Super super

Add a Comment