Best Red Peppers Melted With Balsamic Vinegar Recipes

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PEPPERS IN BALSAMIC VINEGAR



Peppers in Balsamic Vinegar image

My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.

Provided by ElishevaH

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

1 tablespoon sesame oil
2 bell peppers, of different colors
2 tablespoons balsamic vinegar

Steps:

  • Cut peppers into thick wedges lengthwise.
  • Heat oil in an iron skillet.
  • Place peppers in the pan and stir occasionally until they begin to brown.
  • When the peppers have softened, add the balsamic vinegar.
  • Turn the gas off immediately and stir carefully to coat all the peppers.
  • Serve warm ar cold.
  • Keep refrigerated up to a week.

ROASTED RED PEPPERS WITH BALSAMIC AND BASIL



Roasted Red Peppers with Balsamic and Basil image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

12 ounce jar of roasted red peppers
1/4 cup chopped or torn fresh basil leaves
1 tablespoon balsamic vinegar (preferably aged)
2 teaspoons olive oil
Salt and pepper

Steps:

  • Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR



Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar image

These flavorful steaks are easy to prepare, yet make a fabulous impression. I have enjoyed them served with some nice cheesy polenta on the side. The preparation time noted does not include marinating time.

Provided by JackieOhNo

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 rib eye steaks (about 3/4-inch thick)
salt, to taste
1 (7 ounce) jar roasted red peppers, drained, cut into strips

Steps:

  • Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
  • Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
  • Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.

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