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Overloading the Machine
Roasted Peppers with Basil Leaves
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.
In India, "cold weather" is merely a conventional phrase and has come into
use through the necessity of having some way to distinguish between weather
which will melt a brass door-knob and weather which will only make it mushy.
-- Mark Twain
This page was last modified on 2011 December 20.