| Roasted Pepper Salad | | | | | | | | | | | | | | | | | | | | 4 red peppers | | | | 2 garlic cloves, minced | | | | | Chili pepper flakes to taste | | | | | | | | | | Dressing: | | | | | | | | | | | 1/2 cup olive oil | | | | 1 tsp brown sugar | | | | | | 1 tbsp balsamic vinegar | | | 1 tsp salt | | | | | | 2 tbsp chopped fresh basil | | | Pepper to taste | | | | | | | | | | | | | | | | | Broil peppers, turning until blackened on all sides. Cool; remove stems and half the seeds. Slice into | | long, thin slivers. Combine all dressing ingredients in a cruet or other covered bottle; shake until well | | combined. Mix with peppers in a serving bowl. Sprinkle with chili pepper flakes and garlic. Serve at | | room temperature. | |
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