3 each medium red bell peppers
3 each medium yellow bell peppers
2 Tablespoons balsamic vinegar
1/4 teaspoon salt
Cut the bell peppers in half lengthwise and
discard the seeds and membranes.
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.
Place the peppers in a zip-lok
heavy-duty plastic bag, and seal; let stand for 15 minutes.
Peel and discard skins.
Cut bell peppers into strips.
Combine the roasted bell pepper strips, vinegar
and salt in a bowl and toss well.