Mix the olive oil, lemon rind, lemon juice, balsamic vinegar, rosemary, and garlic together. Season with salt and pepper.
Place the red and yellow peppers, skin side up, on a rack of a grill pan. Line the pan with foil. Brush the olive oil mixture over the peppers. Grill the peppers for 3-4 minutes or until the skin begins to char. Basting with the olive oil mixture frequently. Remove from the heat. Cover with foil to trap
the steam and leave for 5 minutes.
Scatter the pine kernels onto the grill rack and toast them lightly for 2-3 minutes. Don’t over toast, they burn quickly.
Peel the peppers, slice into strips and place in a serving dish. Sprinkle with the pine kernels and drizzle with the remaining olive oil mixture. Serve.
Tip: Don’t use green peppers because are not sweet enough for this dish.