Recipe: Roasted Cherry Peppers with Balsamic Vinegar

ROASTED CHERRY PEPPERS WITH BALSAMIC VINEGAR

"These tender sweet-and-tart peppers make a great accompaniment to almost any kind of grilled meat or thick fish fillets. The peppers can be served whole, stems and all."

1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced
Salt and freshly ground pepper
2 pounds red and yellow sweet cherry peppers (or baby bell peppers)
About 1/4 cup water
6 chive flowers, torn (for garnish)

Preheat the oven to 425 degrees F.

In a small bowl, whisk the balsamic and cider vinegars with the olive oil, lemon juice and minced garlic. Season the dressing with salt and pepper.

Arrange the peppers in a single layer in a large baking dish, pour the dressing on top and toss to coat.

Bake for about 30 minutes, or until barely tender. Add 1/4 cup of water to the pan and bake for about 20 minutes longer, or until the peppers are tender and blackened in spots; add more water to the pan if it dries out.

Transfer the peppers to a large platter and pour the pan juices over them. Just before serving, sprinkle with the chive flowers.

Serve warm or at room temperature.

TO MAKE AHEAD:
The baked red and yellow peppers can be refrigerated for up to 2 days. Let return to room temperature before serving.

Makes 6 servings
Source: Food & Wine magazine, September 2001