Roasted Peppers with Balsamic Vinaigrette

Roasted Peppers with Balsamic Vinaigrette
Roasted Peppers with Balsamic Vinaigrette might be From preparation to the plate, this recipe takes about 45 minutes. If you have peppers, squash, pepper, and a few other ingredients on hand, you can make it.

Instructions

1
Cut poblano chiles and red peppers in half lengthwise; remove and discard seeds and membranes.
Ingredients you will need
Poblano PepperPoblano Pepper
Red PepperRed Pepper
SeedsSeeds
2
Place, skin side up, on a baking sheet; flatten with palm of hand.
Equipment you will use
Baking SheetBaking Sheet
3
Cut squash in half lengthwise; coat squash with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
SquashSquash
4
Place squash on baking sheet, cut side down. Broil peppers and squash 5 1/2 inches from heat (with electric door partially opened) 15 to 20 minutes or until peppers are charred.
Ingredients you will need
PeppersPeppers
SquashSquash
Equipment you will use
Baking SheetBaking Sheet
5
Place peppers in ice water until cool. Broil squash 5 to 10 additional minutes or until charred.
Ingredients you will need
WaterWater
PeppersPeppers
SquashSquash
6
Place squash in ice water until cool.
Ingredients you will need
WaterWater
SquashSquash
7
Remove peppers and squash from water; peel and discard skins.
Ingredients you will need
PeppersPeppers
SquashSquash
WaterWater
8
Cut into 1/2-inch strips.
9
Combine vinegar and remaining ingredients in a small bowl; stir well.
Ingredients you will need
VinegarVinegar
Equipment you will use
BowlBowl
10
Combine pepper strips and squash in a bowl; add vinegar mixture, and toss gently. Cover and chill until ready to serve.
Ingredients you will need
VinegarVinegar
PepperPepper
SquashSquash
Equipment you will use
BowlBowl
11
Serve with a slotted spoon.
Equipment you will use
Slotted SpoonSlotted Spoon
DifficultyHard
Ready In45 m.
Servings7
Health Score75
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