Roasted Red Peppers in Balsamic Marinade
Long red peppers called "Shuska" are sweet and long and can be found in the markets for only a short period of time. Those who are familiar with them, cherish them like a treasure, and buy them immediately. The marinated peppers go wonderfully with Feta cheese and fresh Shabbat Challah.
6 sweet peppers (long or regular)
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp balsamic vinegar
2 tbsp olive oil
1 chopped garlic
One branch of fresh rosemary
Mix the ingredients of the marinade and pour over the whole sweet peppers. Line a sheet pan with the peppers and place in the oven for 30 to 40 minute, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Shut off the oven and leave the peppers to sweat for about a half an hour. Remove the stems of the peppers and cut them into long strips. Remove the peele and seeds and place the peppers in a bowl along with any juices which may have collected.