Ingredients
12 red peppers, (6 ounces), scrubbed and cut into 1/2-inch cubes
2 tablespoons olive oil
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped garlic
Preparation
Tear the prepared peppers into long strips, and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper.
