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Marinated peppers with balsamic vinegar and basil

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Ingredients for 2 servings:

  • 1 red bell pepper(s), cut into strips
  • 1 bell pepper(s), yellow, cut into strips
  • 1 tbsp, leveled rapeseed oil
  • 1 tbsp balsamic vinegar
  • 5 leaves of fresh basil
  • 50 ml white wine
  • Salt
  • pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the bell peppers and cut into not-too-thin strips. Heat rapeseed oil in a non-stick pan and fry the bell pepper strips for about 2-3 minutes. Pour in the white wine. Cover the pan and sauté the strips for another 5-7 minutes. Season with salt and pepper. Finely chop the basil leaves. Remove the bell pepper strips from the heat and place them in a bowl. Mix in the basil and balsamic vinegar and let stand for 5 minutes. Mix again and serve lukewarm. Goes well with all grilled dishes and pan-fried meats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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