Preheat the oven to 200 ºC. Set the peppers, whole, in a baking dish with a drizzle of extra-virgin olive oil. Use a brush to coat the tops with a little more oil. Put them in the oven.
Caramelized bell peppers with balsamic vinegar
- 3 red bell peppers
- 3 tablespoons sugar
- 60 ml Borges balsamic vinegar of Modena
- A pinch of salt
- A splash of Borges extra virgin olive oil
Step by step
Roast for about 30 minutes, flipping them halfway through.
Peel the peppers (try to remove all the blackened skin). Remove the seeds and cut into strips.
In a frying pan with a drizzle of extra-virgin olive oil, sauté the peppers over high heat for a few minutes. Add salt to taste.
Add the sugar and balsamic vinegar and cook over low heat for a few minutes until the sauce caramelizes.
You can serve these peppers to complement a wide variety of other ingredients. They are fantastic on top of toasted artisan bread with a slice of goat cheese!