Roasted Peppers

Ingredients

• 2 tablespoons balsamic vinegar 
• 1.3 pounds bell peppers red
• 0.3 teaspoon salt 
• 1.3 pounds bell peppers yellow

Equipment

• bowl
• baking sheet
• aluminum foil
• ziploc bags

Directions

1. Cut the bell peppers in half lengthwise, and discard the seeds and membranes.
2. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred.
3. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
4. Peel and discard skins.
5. Cut bell peppers into strips.
6. Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.