6 medium bell peppers

3-4 tbsp olive oil, divided

1/3 cup white balsamic vinegar

1tsp sea salt

Preheat the oven to 375⁰F. Place bell peppers onto a baking sheet, for an easier clean up, place a sheet of aluminum foil under the peppers. Drizzle 1 tbsp of olive oil on the peppers and roast them turning every 10-15 minutes until completely blistered on all sides.

Take the baking sheet out of the oven and cover peppers with aluminum foil to cool down completely. Remove the skin and seeds from the peppers and slice the remaining peppers into quarters. This is a messy part job but it is well worth the effort.

Place them into a glass container and add the remaining olive oil, vinegar and salt.

Cover and refrigerate overnight.