Serves: 6
Total Calories: 148

6-8 red bell or jalapeño peppers cut in half and flattened with the palm of your hand
2 tablespoons olive oil
MARINADE
1/3 cup olive oil
1/3 cup balsamic vinegar or red wine vinegar
10 leaves fresh basil slivered, o 1 teaspoon dried basil
2 cloves garlic finely minced

1. Place the peppers and olive aoil in a large bowl, and toss to coat.

2. Arrange the peppers in a single layer on a shallow baking pan, and roast in a preheated 400°F oven, stirring occasionally, for 35 to 45 minutes, or until tender. Set aside to cool.

3. Place all of the marinade ingredients in a small bowl, and whisk until well combined.

4. Cut the roasted peppers into wide strips, and arrange the strips in a shallow bowl. Pour the marinade over the peppers and refrigerate overnight to allow all the flavors to meld.

5. Serve the peppers as desired, storing any leftovers in the refrigerator for up to a week.

Nutritional Facts:

Serves: 6
Total Calories: 148
Calories from Fat: 147

More Recipes from the The Sophisticated...Olive Cookbook:
Ready-When-You-Are Roasted Garlic
Roasted Mixed Vegetables
Roasted Peppers in Marinade
Roasted Portabella Mushrooms
Olive Oil-Roasted Potatoes
Oven-Roasted Dirty Potatoes
Baby Lima Beans with Garlic and Tarragon
Roasted Green Beans