Ingredients: 12 red peppers, roasted, peeled, and cored 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons finely chopped flat-leaf parsley 1 tablespoon finely chopped garlic Coarse salt and freshly ground black pepper Directions:Tear the prepared peppers into long strips and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper. |