Roasted Bell Peppers With Basil And Balsamic Vinegar

Recipe Ingredients

3		Red bell peppers
3		Yellow bell peppers
4 1/2 tablespoons	67ml	Olive oil
1 1/2 tablespoons	22ml	Balsamic vinegar or red wine vinegar
1 tablespoon	15ml	Matchstick-size orange peel strips - orange part only
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Fresh basil leaves (large)

Recipe Instructions

Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl.

Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Chop basil; mix into peppers and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, July 1991

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