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Roasted Peppers with Basil Leaves

Sides

Based on Boston Globe 6-27-2004

Serves 8

• 1 c basil leaves
• 3 roasted yellow and red bell peppers, peeled and cut into quarters
• olive oil for sprinkling
• 1/4 c balsamic vinegar
• salt and pepper

Stack the basil and cut across them to make thin strips.

On a platter, arrange the peppers, tucking under the edges. Drizzle lightly with oil and sprinkle with vinegar, salt and black pepper. Sprinkle with the basil. Serve at room temperature.

Serve with thick bread toasted and rubbed with the cut side of a garlic clove sprinkled with coarse salt.