Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil
I love the versatility of roasted bell peppers. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and other tasty meaty bites. They're also super easy to make!
Crank a burner on your gas range to high and throw your peppers directly on the stovetop. Char them all over and rotate every so often with tongs.
Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. Do this for at least an hour so they steam and the sink is easy to remove.
The skins should come off easily when you rub them. Chop off the top and remove all the seeds and cut out the inner ribs since they get kind of slimy. Slice up the bell peppers and toss them in a bowl with some salt, pepper, extra virgin olive oil, and aged balsamic to taste.
The peppers should keep in your fridge for almost a week.