🫙 From the Spice Rack

Pasta with Mixed Roasted Peppers Vinaigrette

Name: Pasta with Mixed Roasted Peppers Vinaigrette
Ingredients: 1 medium green bell pepper; 1 medium red bell pepper; 1 medium yellow bell pepper; 1 medium orange bell pepper; 2 tbsp olive oil; 2 medium garlic cloves, chopped fine; 2 tbsp balsamic or good-quality

1 md Green bell pepper 1 md Red bell pepper 1 md Yellow bell pepper 1 md Orange bell pepper 2 tb Olive oil 2 md Garlic cloves, chopped fine 2 tb Balsamic or good-quality -red wine ...

italianmaineasy

Ingredients7 items

Ingredients

1medium green bell pepper
1medium red bell pepper
1medium yellow bell pepper
1medium orange bell pepper
2tbsp olive oil
2medium garlic cloves, chopped fine
2tbsp balsamic or good-quality

Directions

1
1 md Green bell pepper 1 md Red bell pepper 1 md Yellow bell pepper 1 md Orange bell pepper 2 tb Olive oil 2 md Garlic cloves, chopped fine
2
To Roast peppers: Place them in a foil-lined baking sheet in a 500 degree oven
3
Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly
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Remove them from the oven and cover them with a kitchen towel
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When peppers are cool enough to handle, pull out their stems, peel away their blackened skins
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open the peppers up
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and remove their seeds, using a teaspoon to pick up any stray ones
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Tear the peppers up into 1/2 to 1/2-inch wide strips, and save their juices, set aside

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