MARINATED RED PEPPERS

SERVES 4 to 6

There are many recipes that call for charred and peeled peppers. This one is very basic. Once you learn the technique, you will use it often. Marinated peppers can be served as a side dish vegetable, salad or as an appetizer with Crostini or Bruschetta beofre dinner or on a party buffet. I prefer to use red peppers, but other varieties of bell peppers may be substituted.

INGREDIENTS

4 large, thick-fleshed red bell peppers

Roasted garlic (see note below)

Balsamic or red wine vinegar

Fresh basil

Salt and pepper to taste

Olive oil

Charring the Peppers: Wash the peppers but leave them whole. Place them on a very hot grill, in a grill pan or under the broiler and grill until charred on all sides. Place the hot peppers in a closed plastic 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.

Note: You can use minced fresh garlic, but I prefer the mellow taste of roasted with these peppers. To roast the garlic, remove the loose layers of peel, but do not peel completely. Cut the top end off of a whole head so that the garlic is exposed all over. Place on a piece of foil and drizzle with some olive oil. Close tightly and roast in a 350° F oven for about 50 minutes, or until the cloves are soft and golden. When it's just cool enough to handle, squeeze the garlic out of each clove. What you don't use may be refrigerated for several days. Use it in a sauce or salad dressing. Better yet, spread it on some toast drizzled with a little olive oil.

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