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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.

Turning from the blaze to the counterpanel // I saw how we are all great in our shortcomings, yea // greater because of them. There are letters in the alphabet // we don't know yet, but when we've remembered them // we'll know the luster of unsupported things. // Our negativity will have caught up with us // and we'll be better for it. Just // keep turning on lights, wasting electricity, // carousing with aardvarks, smashing the stemware. // These apartments we live in are nicer // than where we lived before, near the beginning. //

-- John Ashbery, "When I Saw the Invidious Flare"

This page was last modified on 2011 December 20.