Marinated peppers

Simple, quick and delicious!!!

INGREDIENTS

•      3 large red bell peppers (about 2 pounds)
•      1/4 cup extra virgin olive oil
•      1 tablespoon balsamic vinegar (or more to taste)
•      1 1/2 medium clove garlic, minced
•      1 tablespoon chopped minced  fresh Italian parsley
•       Salt and freshly ground black pepper to taste 

METHOD

       1 Preheat the oven to 450 F. Place the whole red peppers, in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

        2 Remove the skins from the peppers and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.     
   
         3 Add balsamic vinegar, garlic, and parsley. Toss gently to combine and season to taste with salt and pepper, adding more vinegar to taste if desired.

 Allow to come to room temperature before serving.