Tuesday, October 4, 2011

Colorful Roasted Peppers with Balsamic Vinegar, Olive Oil, Garlic and Herbs

I just can't resist the temptation of buying beautiful colorful peppers when I visit the grocery stores or farmers markets or wherever it is that I am doing my regular shopping. On one such trip I picked up a few colorful ones. I had so many thoughts on how I would like to use them and I wasn't even thinking about roasting them, as I pulled out my tray of garlic bread from the oven, it just stuck me to roast the peppers. Roast them I did  and then I julienned them and marinated them in a mixture of olive oil, balsamic vinegar infused with herbs and fennel seeds. Aren't these beautiful?


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