How Do You Make Roasted Peppers With Balsamic Vinegar?
Roasting your own peppers can be a little messy, but the results are worth it. The peppers tenderize and take on a smoky flavor that can liven up many recipes. Here they’re a side dish, but you can ditch the balsamic dressing and use them in any recipe that calls for bell peppers. (Serves 4-6 as a side dish.) Turn a gas burner or barbecue flame on as high as it will go. Coat the peppers with a thin sheen of vegetable oil. Place the peppers directly in the flames using long, metal tongs. The skin in contact with the flames will blister and turn black. As soon as one section of the skin on each pepper blisters and blackens, turn it so another section is in direct contact with the flames. Try not to leave any blackened parts of the peppers in the flames for too long, because they will overcook. Remove each pepper when the majority of it is completely blistered and blackened. Place peppers in a metal bowl and cover if desired; it’s not necessary, but the peppers will be very hot. Cool unti
