Ingredients
2 bell peppers, of different colors
1 tablespoon sesame oil
2 tablespoons balsamic vinegar
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut peppers into thick wedges lengthwise. heat oil in an iron skillet. place peppers in the pan and stir occasionally until they begin to brown. when the peppers have softened, add the balsamic vinegar. turn the gas off immediately and stir carefully to coat all the peppers. serve warm ar cold. keep refrigerated up to a week.