Recipe: Marinated Roasted Red Mancini Peppers (with basil and Vidalia onion)

MARINATED ROASTED RED MANCINI PEPPERS

1/2 cup olive oil (extra virgin or pure)
1/4 cup balsamic vinegar
1/4 cup rice wine vinegar
1 tsp. salt, or to taste
Ground black pepper, to taste
1/2 medium Vidalia onion, chopped fine
3 to 5 fresh basil leaves, torn into strips
3 jars (12 oz. each) Mancini Roasted Red Peppers, cut into strips

Mix all the ingredients except roasted red peppers in a large bowl. Add peppers.

Marinate covered at room temperature for an hour before serving.

Best served at room temperature and will last a week if refrigerated.

From the kitchen of Terri Squillacioti
Source: Recipe pamphlet, Mancini Foods
Recipes For and Using Roasted Red Peppers