4 bell peppers – mix 3 colors
¾ C balsamic vinegar (or more)
Salt and pepper to taste
Seed and slice 4 peppers thinly and cook slowly in ¾ C balsamic vinegar until very soft, about an hour. Stir occasionally. Season with salt and pepper. Add more vinegar if they look dry.
Serve over toasted bread rounds or hard cheese, such as Parmesan.