by lauren
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my 13 recipes »
lauren's Notes:
1 1/2 pound red bell peppers Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 tablespoon finely chopped mint leaves Ask a question about this ingredient
salt and freshly ground black pepper, to taste Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
Preheat a broiler. Place peppers on a baking sheet and broil for about 20 minutes, turning occasionally, until their skin is charred. Transfer peppers to a bowl and cover with plastic wrap. Let sit 20 minutes. Gently peel the skin off of the peppers and discard the stem and seeds. Slice the peppers into 2” wide strips.
Ask a question about this stepUsing a mortar and pestle, crush the garlic until it forms a paste. Place the garlic paste in a bowl, and add the olive oil, mint leaves, and salt and freshly ground black pepper to taste. Place the pepper strips in the bowl and coat well. Let marinate in the refrigerator overnight.
Ask a question about this stepAbout 30 minutes before serving, remove the peppers from the refrigerator and let come to room temperature. Add the balsamic vinegar and toss to coat. Serve.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
