| Roasted Peppers with Balsamic and Red Onions
Italian
|
|
|
|
| This is a delicious little treat that can be used as a side dish or a salad topper. As an alternative to the usual green salad, I love to serve this dish as part of a simple antipasto composed of sliced fresh tomatoes, olives and diced asiago cheese. |
|
|
|
| Ingredients |
|
1/4 medium-sized red onion, thinly sliced
2 cloves garlic, peeled and lightly bruised
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1 large bell pepper, roasted,peeled and seeded (see how to roast a pepper)
|
|
|
|
Steps
|
|
|
|
|
| 1 | Place the onions and garlic in small glass bowl. Add balsamic and half of the olive oil. Toss and let marinate 1 to 4 hours. |
| | 2 | Slice pepper lengthwise into 1/4 inch strips. Add to onion mixture, add remaining olive oil and toss lightly. |
| | | |
|
|
| Yield |
|
original recipe yield: 2 Servings
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
