Marinated Roasted Red Peppers

1. 1

   Roast Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.

2. 2

   Steam and peel Transfer to a bowl and cover tightly with plastic wrap.

3. 3

   Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel.

4. 4

   (Do not run peppers under water, or you will wash away the flavor.)

5. 5

   Remove seeds and veins and discard.

6. 6

   Marinate Slice peppers into 1-inch-wide strips.

7. 7

   Transfer to a bowl and toss with oil, vinegar, and garlic.

8. 8

   Season with salt and pepper, and toss with basil.

9. 9

   Serve immediately, or refrigerate, covered, up to 3 days.

10. 10

    If refrigerating, bring to room temperature and wait until just before serving to add basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.