Monday, September 14, 2009

Roasted Bell Peppers with Basil and Balsamic Vinegar (salad)

My Aunt fixed this recipe for a party we were going to in Chicago. It's a great summertime recipe!

3 red bell peppers
3 yellow bell peppers
4.5 TBS evoo
1.5 TBS balsamic vinegar or red wine vinegar
1 TBS matchstick- sized orange peel strips (orange part only)
12 large fresh basil leaves

Roast peppers in oven at 400 - 450°F on a sheet lined with foil. (Cut peppers in half and take seeds out, place cut-side down and spritz with evoo. Roast for at least 15 minutes.)
Let peppers cool and then peel, rinse if necessary.
Cut peppers into 3/4 inch wide strips and place in bowl. Mix in oil, vinegar and peel. Season with salt and pepper. Let stand one hour. Chop basil and mix in before serving.

Makes 8 servings.