Peppers, pickled

Ingredients for 4 servings:

• 4 red bell peppers
• 4 bell peppers, yellow
• 3 cloves garlic
• ½ bunch basil
• 2 tbsp white wine
• 2 tbsp balsamic vinegar
• 1 pinch(s) of pepper
• 1 pinch of salt
• 6 tbsp olive oil, good

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peppers all’ oil

Wash the peppers, halve them, and deseed them. Place them cut-side down on a baking sheet lined with parchment paper. Preheat the oven to its highest setting (I used 250 degrees Celsius), and place the tray at the very top. Bake the peppers for about 30 minutes, until the skins blister. It takes a little getting used to, as the peppers burn almost black, but the skin comes off all the more easily afterwards. When the skin starts to blister, remove the tray, place a clean, damp towel over the tray, and let it cool for a few minutes. Then, using a sharp knife, carefully score the skin and peel it off. Place the peeled peppers in a dish (alternating colors is best). Season with pepper and salt, drizzle the white wine, balsamic vinegar, and oil over the peppers. Crush the garlic and distribute it evenly. Finally, scatter the torn basil leaves over the peppers and let them marinate for at least 3-4 hours.