- 3 red and 3 yellow peppers, quartered, cored, seeded & deribbed
- 1/2 C balsamic vinegar
- Sea salt
- 1/4 C olive oil
Place peppers in large nonreactive skillet & toss with vinegar & 1 t sea salt. Cover & cook over lo heat, stirring occasionally, til soft & tender, @ 30 min.
Transfer peppers to large platter. Beat oil into liquid in skillet just til warmed thru.
Pour liquid over peppers & toss to coat. Season with sea salt. Let cool for @ least 30 min. before serving.