Roasted Sweet Peppers

• 1 1/2 pounds sweet mini bell peppers
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 1/4 cup torn fresh basil
• 2 tablespoons chopped fresh chives
• 1 teaspoon loosely packed lemon zest
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried crushed red pepper

1. Preheat oven to 450u0b0. Toss together mini bell peppers, garlic cloves, and olive oil. Bake in a single layer in a jelly-roll pan 25 to 30 minutes or until peppers look blistered, stirring every 10 minutes. Peel, seed, and coarsely chop peppers. Peel and slice garlic; stir into peppers. Stir in basil, chives, lemon zest, kosher salt, and dried crushed red pepper. Spoon into 1 (1-pt.) jar. Store in refrigerator up to 1 week.
2. TO USE THE ROASTED SWEET PEPPERS: Spoon over toasted French bread slices, or serve on a cheese tray.
3. PACKAGE THEM IN: Weck Short 8-oz. and 5-oz. Glass Jars ($50/each;
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sweet mini bell peppers, garlic, olive oil, fresh basil, fresh chives, lemon zest, kosher salt, red pepper

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