Makes approximately 4 side servings.

Ingredients

4 lbs baby bell peppers (red, orange, yellow)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon sea salt

Directions

Line baking sheet with aluminum foil and spread peppers on the foil in a single layer. Place rack several inches from the top of the oven. Turn oven on to high broil. Roast peppers for several minutes until the tops become dark. Rotate peppers so each side gets roasted – this only takes several minutes.

Once the peppers are roasted, remove from oven and wrap loosely with the foil so they can steam. Cover foil with a clean dish towel to trap in the moisture. Allow peppers to steam for approximately 10 minutes.  Unwrap the foil and allow peppers to cool.  Once they’ve cooled down, peel away the skin and core/seeds.

Stir the remaining ingredients in a small bowl then pour over the peppers. Gently stir. Store in refrigerator.  Enjoy!