Roasted Bell Peppers with Basil and Balsamic Vinegar
- 3 red bell peppers
- 3 yellow bell peppers
- 4 1/2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon matchstick-size orange peel strips (orange part only)
- 12 large fresh basil leaves
- Char bell peppers over gas flame or in broiler until blackened on all sides.
- Wrap in paper bag and let stand at least 10 minutes.
- Peel and seed.
- Rinse if necessary; pat dry.
- Cut into 3/4-inch-wide strips.
- Place in bowl.
- Mix in oil, vinegar and orange peel.
- Season with salt and pepper.
- Let stand 1 hour.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before serving) Chop basil; mix into peppers and serve.
red bell peppers, yellow bell peppers, olive oil, balsamic vinegar, matchstick, basil
Taken from www.epicurious.com/recipes/food/views/roasted-bell-peppers-with-basil-and-balsamic-vinegar-2193 (may not work)