Roasted or Grilled Peppers

• 4 medium red, green, or yellow bell peppers
• Sea salt (fine or coarse) or kosher salt and freshly ground pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 or 2 garlic cloves, minced or pressed
• Slivered fresh basil leaves or chopped fresh tarragon, chervil or marjoram
• 1 teaspoon balsamic or sherry vinegar

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes.
3. The peppers are done when their skin is brown and puffed.
4. It wont be black the way it is when you grill them.
5. Transfer the peppers to a bowl.
6. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
7. Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl.
8. Strain in the juice.
9. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil.
10. Refrigerate until ready to use.
11. If you wish, toss with the optional ingredients shortly before serving.

red, salt, extra virgin olive oil, garlic, basil, balsamic

Taken from cooking.nytimes.com/recipes/1016454 (may not work)