Friday 15 November 2019

Balsamic Roast Red Peppers

Donal Skehan

4 red peppers, sliced

2-3 tbsps balsamic vinegar

2 tbsps olive oil

A generous pinch sea salt and ground black pepper

These tasty roast red peppers go extremely well with the rolled pork and add another delicious dimension to the dish, and only take a few minutes to prepare. Serves six.

1 Place the pepper slices in a large shallow roasting tray and drizzle olive oil and balsamic vinegar over them. Season with the salt and pepper and toss together until evenly coated.

2Place in the oven at Gas Mark 6/200°C for 45 minutes or until the edges are slightly charred and the peppers are nice and soft.

Irish Independent

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