Tri-Color Roasted Peppers: Herbed Marinated Roasted Peppers

Preparation info

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About


  • 1 garlic clove, halved
  • Tri-Color Roasted Peppers (above)
  • 2 tablespoons shredded fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • 1½ to 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil


    1. Rub a platter or shallow dish with the cut sides of the garlic; leave the garlic in the dish. Arrange the roasted pepper strips in an even layer, alternating groups of each color. Drizzle the reserved pepper juices over the pepper strips. Season with the basil and salt and pepper to taste. Drizzle with the balsamic vinegar and olive oil.
    2. Cover and marinate at room temperature for 1 to 2 hours or for up to 2 or 3 days in the refrigerator. Remove the garlic clove halves and serve at cool room temperature.