The “melted” peppers can also be used as an appetizer on croustades. Served on polenta, this makes a fine vegetarian meal.
1 recipe Basic Soft Polenta
4 bell peppers, red, yellow, green, seeded and sliced thin
1 tbsp. extra virgin olive oil
¼ cup balsamic vinegar
Salt and freshly ground black pepper to taste
Source: “Under The Tuscan Sun” by Frances Mayes
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