Got some going-soft bell peppers in the fridge? Don’t toss them quite yet. A little kosher salt, olive oil and basalmic vinegar does the trick.
In an effort to salvage all produce, I mix up some extra virgin olive oil (EVOO), basalmic vineger and kosher salt and pour it over red, yellow and orange bell peppers. Add a dash of pepper, then roast them in a 350 degree F oven for about twenty minutes, until the edges are just starting to turn a golden brown.
These make a quick and delicious side dish boasting unique flavors. Set them aside a tasty steak off the grill, or roasted chicken breast.