Serve this with the Mushroom Flatbreads or on its own.
Recipe information
Yield
Makes 8 Servings
Ingredients
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 poblano chilies (fresh green chilies, often called pasillas)
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
Preparation
Step 1
Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
Step 2
Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.
