Grill 2 large sweet peppers until the skin blisters and blackens. Cover the peppers with a tea towel to cool slightly before peeling. Cut the peeled peppers into thick strips and place into a bowl.
Add 1 crushed clove of garlic, 1 tablespoon balsamic vinegar, 1 tablespoon fresh shredded basil, and 1/8 cup olive oil. Cover and refrigerate for 3 hours. Return to room temperature before serving. Serve on toasted bruschetta or focaccia.
Serve 2 to 3.
From “The Essential Vegetarian Cookbook,” Borders Group, Inc. 2005.