Marinated Roasted Red Peppers

• 2 red bell peppers
• 1/2 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, peeled and very thinly sliced lengthwise
• Coarse salt and freshly ground pepper
• 1 tablespoon chiffonade of basil (page 21)

1. Roast Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
2. Steam and peel Transfer to a bowl and cover tightly with plastic wrap.
3. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel.
4. (Do not run peppers under water, or you will wash away the flavor.)
5. Remove seeds and veins and discard.
6. Marinate Slice peppers into 1-inch-wide strips.
7. Transfer to a bowl and toss with oil, vinegar, and garlic.
8. Season with salt and pepper, and toss with basil.
9. Serve immediately, or refrigerate, covered, up to 3 days.
10. If refrigerating, bring to room temperature and wait until just before serving to add basil.

red bell peppers, extravirgin olive oil, balsamic vinegar, garlic, salt, chiffonade of basil

Taken from www.epicurious.com/recipes/food/views/marinated-roasted-red-peppers-393861 (may not work)