Marinated Roasted Sweet Peppers

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 garlic1 tablespoon balsamic vinegar1 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.

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