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. By the way, this can be used as a vegetable, salad or as an appetizer with Crostini or Bruchetta. And, although I think it is best with red peppers, other varieties 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 the head, cut side up, in a small ovenproof dish or baking sheet. Drizzle with some olive oil. Roast at 375° F until very tender, about 40 minutes. 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. You can use the same method using separate cloves if you don't want to use the whole head.

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