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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
2 large red bell peppers |
2 large yellow bell peppers |
1 red onion, cut into 8 wedges |
2 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil |
2 teaspoons molasses |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon minced fresh rosemary |
Directions:
1. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a large aluminum foil-lined baking sheet; flatten peppers with palm of hand. Add onion to baking sheet. Broil 5 1/2 from heat 20 to 25 minutes or until peppers are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 15 minutes. Peel skin from peppers; cut pepper into strips.
2. Whisk together vinegar and next 4 ingredients in a medium bowl; stir in rosemary. Add pepper strips and onion to bowl; toss well.
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