Roasted Peppers

8-10 red and yellow bell peppers
3/4 cup extra virgin olive oil
5 garlic cloves minced
3 basil leaves, torn
Salt/pepper to taste
Pinch dried oregano
Splash of balsamic vinegar

1. Preheat broiler.

2. Broil peppers, turning frequently until skin has blackened on all sides—be patient. Remove from broiler and immediately place in large brown paper bag. Seal top tightly to allow peppers to steam for about 20 minutes or until cool enough to handle.

3. Remove from bag. Peel off blackened skin and remove stems and seeds. Cut into strips and let stand in colander until moisture has drained off.

4. Combine peppers with oil, garlic and splash of balsamic vinegar. Season with salt and pepper to taste. Add oregano and basil and allow to marinate for at least 2 hours. Serve at room temperature.