Make these roasted peppers, adapted from chef Tom Colicchio's 'wichcraft restaurant, to top his Chicken Breast with Roasted Peppers and Mozzarella Panini.Photo Credit: Bill Bettencourt
Char peppers over an open flame (on the stove or a grill) until skin is blistered and charred. Transfer to a large bowl and cover tightly with plastic wrap; let peppers steam and cool slightly.
Once peppers are cool enough to touch, rub skin off using a clean paper towel. Remove stems and seeds. Slice peppers lengthwise into 1/4-inch-wide strips.
Place peppers in a large bowl along with garlic, rosemary, basil, and oil; season with salt and pepper.
Use immediately or store in an airtight container, refrigerated, up to 1 week.