Joanne posted 04-03-98
Mixed Roasted Peppers Vinaigrette
1 medium green pepper
1 medium red pepper
1 medium yellow pepper
1 medium orang pepper
2 tbls. olive oil
2 garlic cloves, chopped
2 tbls. balsamic vinegar
1 tbls. finely shredded fresh basil leaves
1 tbls. finely chopped fresh parsley
Roast, peel and stem and seed peppers. Cut them into strips, saving juices; set aside.
In skillet, heat oil and garlic. When garlic sizzles, add pepper strips and juices. Then add vinegar. Add herbs and spoon over cooked pasta.