6 peppers, any color, roasted as above
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
juice of a lemon
1-2 tablespoons balsamic vinegar, or red wine vinegar

Combine ingredients and allow to refrigerate about 8 hours before eating. Will keep in refrigerator about 1 week. They are easily frozen. Variation: Add minced or sliced garlic to above recipe.

Side Dishes Vegetable Dishes