Peppers in balsamic vinegar (V)

This is a really colourful dish that makes a great accompaniment or could even be eaten on its own. The garlic is for flavouring the oil, not for eating!

Peppers in balsamic vinegar (V)

Servings:	Serves 4
Calories per serving:	76
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review This salad goes with anything 4/5 And it's SO easy to make Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 6 cloves garlic, peeled and quartered
• 6 tablespoons good quality olive oil
• 2 tablespoons good quality balsamic vinegar
• Salt and freshly ground black pepper to taste

Method

1. Remove the stalks and de-seed the peppers then cut into 5mm (¼”) thin strips
2. Add the olive oil to a large frying pan or wok and over a high heat, stir-fry the peppers to they sizzle vigorously. Turn them regularly so they don't burn.
3. When they have softened and coloured a little (about 8 minutes) , add the garlic and stir-fry for another 5 minutes. Without turning the heat down, add the balsamic vinegar and the salt and pepper and stir-fry until most of the balsamic vinegar has evaporated.

Serving suggestions

Serve hot.

Variations

Use black rice vinegar instead of balsamic vinegar

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