Summary

Ingredients

• 2 red pepper (s)
• 2 bell peppers, yellow
• 2 bell pepper (s), green
• 2 tablespoon balsamic vinegar
• 2 tablespoon white wine, drier
• 6 tablespoon olive oil
• 3 cloves garlic
• salt and pepper

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Instructions

1. Wash and quarter the peppers and remove the white inner skins and seeds. Place with the cut surface facing down on a baking sheet lined with aluminum foil.
2. Bake in a hot oven at 225 ° C for about 30 minutes. The peel should darken slightly and start to bubble. Take out of the oven, cover the pods with a damp towel and, one by one, remove the skin from the pods with a knife.
3. Tip: If you have a microwave, it is a little more convenient. Prepare the peppers as above, place them on a plate and cook for about two and a half to three minutes on the highest setting. Then peel off the skin.
4. Peel and chop the garlic and make a marinade with the balsamic vinegar, white wine, olive oil, salt and pepper.
5. Tip: If you like it, you can stir in finely chopped basil.
6. Mix this marinade well with the peppers and let it steep for a few hours.
7. Since various types of Italian antipasti are served, I have specified the number of people as 12.
8. This starter goes well with other marinated vegetables, crostini (e.g. with tomatoes), Parma ham with melon, etc.