roasted peppers

This is a recipe I made years ago and have continued to make over and over again.  There were bags of miniature red, yellow and orange peppers at the store and this recipe came back to mind.  You can use large peppers too.  In all honesty, I have always used the big ones because I have never been able to find the smaller ones.  Green peppers work too.

Preheat the oven to 425.

In a bowl mix together 1/4 cup balsamic vinegar, 1/4 cup cider vinegar, 1/4 cup olive oil, juice of half a lemon and salt and pepper.  Put the peppers in a baking pan, pour the mixture over the top.  Bake for about 20 minutes or until the peppers get tender and black. 

They are delicious at room temperature or hot.  An easy side dish and looks pretty too.