One red bell pepper, sliced
One orange bell pepper, sliced
One yellow bell pepper, sliced
3/4 cup aged balsamic vinegar
The different colors of pepper are a beautiful accent for your table, and so delicious and good for you.
You could make this recipe with three green peppers, but it won't be so pretty, or so sweet.
Yield: 4-6 servings
Sauté the peppers in olive oil until crisp-tender, a little more on the tender side. Then, add the balsamic vinegar all at once and allow to simmer for a couple of minutes before transferring to a serving bowl.
I like to dress it with a little fresh-ground pepper, but if it's not your thing, that's okay.
Submitted by Diana Bogue Contributed on: and modified on Sunday May 2nd, 2010