Marinated Roasted Red Peppers

• 4 cup large red bell peppers
• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup thinly sliced sweet onion (about 1/2 medium)
• 1/4 cup chopped green onions
• 2 garlic cloves, crushed
• 1 rosemary sprig

1. Preheat broiler. Quarter peppers lenghwise; remove seeds and membranes. Place bell pepper, skin side up, on an aluminum foil-lined baking sheet. Broil 5 inches from heat 8 to 10 minutes or until bell pepper looks blistered. Place bell pepper in a large zip-top plastic freezer bag; seal bag. Let stand 10 minutes to loosen skins. Remove bell pepper from bag, reserving bag. Peel bell pepper; cut into 1/2-inch-thick slices.
2. Place oil and next 5 ingredients in reserved bag. Seal bag; shake to blend. Add roasted bell pepper, onion, and next 3 ingredients; seal bag, and shake to coat vegetables. Chill up to 24 hours, turning bag occasionally. Remove and discard rosemary sprig before serving.
3. Include 1 day for marinating in total time.

red bell peppers, extra virgin olive oil, balsamic vinegar, mustard, honey, salt, freshly ground pepper, sweet onion, green onions, garlic, rosemary

Taken from www.myrecipes.com/recipe/marinated-roasted-red-peppers (may not work)