Recipe - Roasted Bell Peppers With Basil And Balsamic Vinegar

3 Red bell peppers
3 Yellow bell peppers
4 One half tablespoon Olive oil
1 One half tablespoon Balsamic vinegar or red wine
vinegar
1 tablespoon Matchsticksize orange peel
strips; (orange part only)
12 lg 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 3/4inchwide 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.

Serves 8.

Bon Appetit July 1991

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Converted by MM_Buster v2.0l.