Roasted Peppers with Balsamic Vinegar and Basil

Cooking Time: 6-8 Min    Servings: 6

Products needed:

  • Fig Balsamic Vinegar
  • Espresso Balsamic Vinegar
  • Traditional 18 Year Balsamic Vinegar


  • 3 red bell peppers
  • 3 yellow bell peppers
  • 12 basil leaves, finely shredded
  • 1 tablespoon Olive Scene 18 year aged Traditional Balsamic Vinegar*
  • 1⁄2 teaspoon salt, preferably kosher or coarse grained sea salt
  • 1⁄2 teaspoon freshly ground black pepper


  1. Char the bell peppers, either by holding and turning them one at a time with tongs over an open gas flame so that the outer skin bubbles and blackens, or by placing them on a large lipped baking sheet set 4 inches from a preheated broiler and turning occasionally until blackened all over, about 6 minutes.
  2. In either case, transfer to a paper bag and seal tightly or put them all in a large bowl and seal with plastic wrap.
  3. Set aside for 10 minutes.
  4. Gently remove the peppers from the bag or bowl and peel off the blackened skin while holding the peppers over a clean medium bowl. (You want to catch any juice.)
  5. Don’t peel the peppers under running water; you’ll rinse off a good deal of their flavor.
  6. There’s no harm if a few black specks remain.
  7. Stem, core, and seed the peppers on a large cutting board, again preserving as much juice as possible.
  8. Cut the peppers into 1⁄2 inch strips and place them in the medium bowl along with any reserved juice.
  9. Toss with the basil, balsamic vinegar, salt, and pepper.
  10. Cover and set aside at room temperature for at least 2 hours.

To store: Cover and refrigerate for up to 3 days; serve at room temperature. 

*can also use dark chocolate, espresso, or fig