How to Make Roasted Peppers With Balsamic Vinegar

Roasting your own peppers can be a little messy, but the results are worth it. The peppers tenderize and take on a smoky flavor that can liven up many recipes. Here they're a side dish, but you can ditch the balsamic dressing and use them in any recipe that calls for bell peppers. (Serves 4-6 as a side dish.)

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/4 cup olive (not virgin) oil
• 1 pinch salt
• long, metal tongs
• vegetable oils
• 1 dash Tabasco sauce
• metal bowls
• barbecue grills
• cutting boards
• wire whisks
• 1/2 tsp Dijon mustards
• 1 tbsp balsamic vinegars
• mixing bowls
• paring knives
• 1/3 tsp cracked black pepper
• 4 red bell peppers
• gas ranges
• Barbecue Grills
• Gas Ranges
• Vegetable Oils
• Cutting Boards
• Metal Bowls
• Mixing Bowls
• Paring Knives
• Wire Whisks
• Mixing bowls
• 1/3 tsp cracked black pepper
• 4 red bell peppers
• 1/4 cup olive (not virgin) oil
• long, metal tongs
• 1/2 tsp Dijon mustards
• 1 dash Tabasco sauce
• 1 pinch salt
• 1 tbsp balsamic vinegars

Roasting the Peppers

1. Turn a gas burner or barbecue flame on as high as it will go.

2. Coat the peppers with a thin sheen of vegetable oil.

3. Place the peppers directly in the flames using long, metal tongs. The skin in contact with the flames will blister and turn black.

4. As soon as one section of the skin on each pepper blisters and blackens, turn it so another section is in direct contact with the flames.

5. Try not to leave any blackened parts of the peppers in the flames for too long, because they will overcook.

6. Remove each pepper when the majority of it is completely blistered and blackened.

7. Place peppers in a metal bowl and cover if desired; it's not necessary, but the peppers will be very hot.

8. Cool until lukewarm.

9. Pull out the stem and seed pod and discard. Tear or cut the peppers open so they become one continuous sheet.

10. Lay them flat on a cutting board skin-side-up, and use a knife or spatula to scrape off and discard the blackened skin.

11. Cut the peppers into thick strips and dress lightly with the balsamic dressing.

Making the Balsamic Dressing

12. Mix together the balsamic vinegar, salt, black pepper, Tabasco and mustard in a small bowl.

13. Pour the olive oil in a thin, steady stream and whisk it in to incorporate it.

14. Reserve until the peppers are finished.

Tips & Warnings

• The dressing will come together when you whisk in the olive oil, but don't worry if it separates. You can whisk it back together when you're ready to dress the peppers.
• Use good-quality olive oil.
• If doing this indoors, make sure your kitchen is well-ventilated. Open a window and turn the vent on.

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on 2/6/2006 Fish grill cost between $50 and $120, usually at a store that specializes in Asian foods. These roast by electric elements above and below, with a reservoir of water to add steam to the heat. They are made for roasting fish and quite useful for roasting other things. When you're done, just empty out the water and put the grill away. Cleanup of the cutting board and knife is all you have to do.

on 11/22/2005 Hold pepper by the stem with a pair of pliers. Using a propane torch, rapidly singe pepper on all sides, top and bottom. The skin will turn to black ash immediately. Place pepper in sink and scrub with a nylon scouring pad. Results are excellent.