• 1 Yellow pepper
  • 1 Red pepper
  • 1 Green pepper
  • 1 tablespoon Olive oil
  • 1 1/2 teaspoons Balsamic vinegar
  • Basil sprigs


Roast peppers by placing whole pepper on a broiler sheet or a grill.

Turn frequently until all sides are blackened.

Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin.
Slice and arrange in a colorful display on a platter.

Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.