Slow-Roasted Red Peppers in Balsamic Garlic Glaze
Any balsamic would work here, but I’d crack into a little thicker one you only need 1 tablespoon!
3 red peppers, sliced into generous bite-size pieces
6 garlic cloves, sliced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
Freshly ground pepper
Heat oven to 300F In a small bowl, combine olive oil, balsamic vinegar and soy sauce. Place sliced peppers in an oven proof dish. Sprinkle with garlic slices and top with balsamic mixture. Sprinkle with sea salt and freshly ground pepper. Roast peppers for 24 minutes turning on occasion.
Turn up oven to 375F and roast for another 10 minutes or until peppers are sizzling and just beginning to char. Remove peppers from oven and allow them to cool slightly before serving warm. Great simply on a toasted baguette slice. Try on burgers, steak, or yeah, even chicken breasts!