Roasted Balsamic Peppers With Rosemary


Serves 6 as a cocktail nibble

These silky roasted peppers are wonderful on slices of warm ciabatta. Leftovers are excellent minced and added to a simple tomato sauce for pasta.

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 teaspoons minced fresh rosemary
  • 3 tablespoons peppery extra-virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • Coarse sea salt
  • Freshly ground black pepper
  • Ciabatta bread

Heat the oven to 375 degrees. Line a rimmed baking sheet with foil. Prick the bell peppers a few times with a fork, place them on the baking sheet and bake until the skins are browned and the peppers have begun to collapse, about 45 minutes.

When the peppers are cool enough to handle, pull off their vellum-like skin and discard. Carefully open up the peppers over a serving dish to catch their juices. Discard the seeds, stems and membranes that run along the inside of the peppers. Slice the flesh into 1-inch-wide strips and add to an ovenproof baking dish. Sprinkle the peppers with the rosemary, olive oil, vinegar, salt and pepper, stirring gently to coat the peppers. Bake for 20 minutes. (The peppers can be made up to 2 days in advance. Keep refrigerated in an airtight container. Bake for 30 minutes at 375 degrees, or until warmed through.)  Serve with warm Ciabata bread