- 4 16 oz frozen edamame beans
- 3 tbsp evoo
- 2 tbsp balsamic vinegar
- 3 red bell peppers roasted
- 1/4 c parsley, oregano and sage chopped
- salt and pepper
prepare edamame according to directions on package. toss into a bowl with evoo. add vinegar, salt and pepper. set aside.
cut peppers lengthwise and discard seeds and membrane. place pepper halves skin side up on foil lined sheet and hand flatten. broil 3 inches from heat for 10-12 minutes or until blackened. cut into 1 inch strips.
add cooled roasted pepper to edamame and toss. sprinkle with herbs. refrigerate and serve chilled.