6 bell peppers, mixed red, green, yellow and orange

spray olive oil



1/3 cup olive oil

2 cloves garlic minced

2 sage leaves, whole

2 tablespoons balsamico

1 tablespoon red wine vinegar

kosher salt and freshly ground pepper to taste



Preheat the broiler.


Slice off the sides of the peppers leaving stem end and seeds intact.  Lay the pieces on a lightly oiled sheet pan and spray the pepper skins.  Place under the broiler until the skins brown and lift from the surface.  Remove pepper pieces to an uncovered dish to cool and process remaining peppers.


When cool enough to handle, strip off the charred skins and thinly slice the pepper pieces.  Place them in a serving or storage bowl.  (If storing for later use, lightly salt and coat the peppers with olive oil.)



Heat the oil in a skillet.  Saute the garlic and sage leaves over very low heat until the garlic just begins to color.  Add the vinegars and turn up the heat to cook for 1 minute.  Off the heat, remove the sage, add salt to taste and more vinegar if needed for sweet-sour balance.   Grind on pepper as desired.


Pour the warm dressing over the peppers.  Toss well to coat thoroughly.  Serve at room temperature as a side dish with pork, turkey or veal.


Appetizer Idea:  Sauteed polenta slice topped with Pepper Compote and a slice of fresh goat cheese.


Yield: 8-10 servings as a side dish, 6-8 servings as polenta appetizer.
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