Ingredients
| 2 |
medium sweet red pepper(s), cut in half and seeded |
| 2 |
yellow pepper(s), cut in half and seeded |
| 6 |
garlic clove(s), unpeeled |
| 1/4 |
cup basil, fresh |
| 1/4 |
cup rosemary, fresh |
| 1 |
tsp olive oil |
| 1 |
tsp balsamic vinegar |
| 1 |
tbsp water |
| 1/8 |
tsp salt, or to taste |
| 1/8 |
tsp black pepper, or to taste |
Directions
- Preheat broiler.
- Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.
- Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.
- Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.
- Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.
Categories
Side Dish
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