Roasted Red Peppers

2 large, thick-fleshed red bell peppers
Roasted garlic (see note below)
1 Tbsp.Balsamic or red wine vinegar
1/4 cup Olive oil
Salt and pepper to taste
Fresh basil, parsely or dill (optional)

Charring the Peppers: Wash the peppers but leave them whole. Place them on a very hot grill or on an oven burner, or under the broiler, and grill until charred on all sides. Place the hot peppers in a closed plastic or paper bag, or under a towel. Let them "sweat" until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut open the peppers, remove the stem, core and seeds. Slice in 1-1/2 to 2-inch thick strips.

Place the peppers in a bowl. Sprinkle with the remaining ingredients. Go easy with the vinegar and oil and taste to adjust. It doesn't take much to lightly flavor and you don't want to overpower.

Serve at room temperature as a vegetable or as an appetizer to be eaten on Crostini or with fresh Italian bread. They are also great in Italian-style sandwiches.

Note: You can use minced fresh garlic, but roasted garlic adds a mellower taste.

serves 4 to 6