Lynne Rogers's roasted peppers

• 8 green peppers (see note)
• 8 yellow peppers (see note)
• 12 sweet red peppers (see note)
• 1 cup olive oil
• 1/4 cup red-wine vinegar
• Salt and pepper to taste
• 2 cloves garlic, chopped
• 1 bunch basil, stems discarded

1. Place the peppers on a hot grill and cook until completely black, turning occasionally.
2. Remove peppers from grill and place in a paper bag.
3. Close the bag at the top, to steam the peppers for 10 to 15 minutes.
4. Remove peppers from bag and clean black off by rubbing.
5. Remove inside of peppers, cut peppers in strips and place on paper towels to drain.
6. Toss peppers in a large bowl with oil, vinegar, salt and pepper, garlic and fresh basil.

green peppers, yellow peppers, sweet red peppers, olive oil, redwine vinegar, salt, garlic, basil

Taken from cooking.nytimes.com/recipes/6115 (may not work)