Roasted Pepper Salad

• 2 large green bell peppers
• 2 large red bell peppers
• 2 large yellow bell peppers
• 2-4 tb. fresh basil
• 2 tb. red wine vinegar
• 2 cloves, garlic minced
• salt and pepper to taste
• 6 tb. olive oil
• Mixed greens

1. Preheat boiler. Place peppers on a broiler pan 4 inches from heat. Broil, turning often until charred on all sides. Place in a paper bag. Close tightly and let stand 10 minutes.
2. Peel and seed peppers. Cut into 1/4 inch strips and place in a medium bowl.
3. For the dressing:
4. Combine basil, vinegar, garlic and salt and pepper. Add olive oil in a steady stream, whisking until blended. Add to peppers. Let stand 1 hour or overnight. Bring to room temperature. Serve over lettuce

green bell peppers, red bell peppers, yellow bell peppers, fresh basil, red wine vinegar, garlic, salt, olive oil, mixed greens

Taken from www.epicurious.com/recipes/member/views/roasted-pepper-salad-50140811 (may not work)