• 1 tablespoon sesame oil
  • 2 bell peppers , of different colors
  • 2 tablespoons balsamic vinegar
  • 1 Cut peppers into thick wedges lengthwise.
  • 2 Heat oil in an iron skillet.
  • 3 Place peppers in the pan and stir occasionally until they begin to brown.
  • 4 When the peppers have softened, add the balsamic vinegar.
  • 5 Turn the gas off immediately and stir carefully to coat all the peppers.
  • 6 Serve warm ar cold.
  • 7 Keep refrigerated up to a week.