I am always looking for quick side dishes to complement dinner and I first came across a recipe similar to this one in the Food Network Magazine. Immediately I knew that I had to try these Sweet Peppers with a Balsamic Glaze.
If you use mini peppers it makes this dish super easy and the balsamic vinegar adds a nice tang to the finish. I almost always use mini peppers.
A high-quality balsamic vinegar, one that has more grape must than vinegar on the label will be your best friend in your kitchen. While the vinegar will be a bit more expensive than you usually will buy, you won't regret the taste! I buy my oil and vinegar from an olive oil store that is local so I am assured of the freshest and most fragrant of smells and tastes.
How to make the Sweet Peppers With A Balsamic Glaze
Heat the sweet peppers in a saute pan with some olive oil. Saute until the peppers are beginning to brown before adding the garlic cloves. Continue to saute until the cloves start to brown but don't burn. Add the water and the balsamic vinegar to create the glaze and end with a hit of kosher salt. Yum! Sweet Peppers With A Balsamic Glaze.
Sweet Peppers with a Balsamic Glaze
- 1 Saute Pan
- 1 lb mini sweet peppers
- 4 cloves garlic sliced
- 1 tablespoon olive oil
- 2 tablespoon water
- 2 tablespoon balsamic vinegar
- Kosher salt
- Heat a saute' pan on the stove over medium heat. Add the peppers and saute' until they begin to brown, about 8 minutes. Add the garlic and continue to saute', stirring constantly, until the garlic begins to brown. Add the water and vinegar. Cover, stir occassionally, and cook for another 3-4 minutes until the peppers are glazed over. Add salt to taste.