- 2 yellow bell peppers
- 1 red bell pepper
- 1/4 cup NAKANO® Seasoned Rice Vinegar – Basil and Oregano or Balsamic Blend
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground pepper
- 1/2 cup feta cheese, crumbled
- 1/4 cup julienned basil leaves (optional)
- Preheat broiler. Cut peppers into quarters lengthwise; discard stems and seeds. Flatten pepper pieces slightly by hand. Place skin-side up on foil-lined baking sheet. Broil about 4 inches from heat source 10 to 12 minutes or until skin is blackened. Wrap peppers in foil from pan; let stand 10 minutes. Peel peppers; arrange in shallow dish. Drizzle any remaining pepper juice from foil over peppers.
- Combine rice vinegar, oil, garlic, salt and pepper; mix well. Pour evenly over peppers. Cover and chill at least 2 hours or up to 3 days before serving. To serve, let peppers stand at room temperature 30 minutes. Top with feta cheese and basil.