Roasted Peppers; with Saffron and Basil (Var)
| Yield: | 8 Servings |
| Categories: |
| 2 | lg | Red or yellow bell peppers with thick flesh |
| Extra-virgin olive oil | ||
| 1 | Garlic cloves; thinly sliced (up to 2) | |
| Salt | ||
| Freshly ground pepper | ||
| Red wine vinegar or balsamic vinegar |
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