When summer's over and fresh sweet peppers have grown scarce, whip up this zesty side dish with jarred roasted red peppers. Simply drain and slice the peppers and toss with the garlic mixture.

Ingredients

2	medium sweet red pepper(s), cut in half and seeded
2	yellow pepper(s), cut in half and seeded
6	garlic clove(s), unpeeled
1/4	cup basil, fresh
1/4	cup rosemary, fresh
1	tsp olive oil
1	tsp balsamic vinegar
1	tbsp water
1/8	tsp salt, or to taste
1/8	tsp black pepper, or to taste

Directions

1. Preheat broiler.
   
   
2. Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.
   
   
3. Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.
   
   
4. Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.
   
   
5. Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.
   
   

Categories

Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in niacin High in potassium Very high in vitamin A Very high in vitamin B6 Very high in vitamin C

Bad points High in sugar