Ingredient Checklist


Instructions Checklist
  • Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.

  • Wrap each pepper in a paper towel, transfer to a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. Do not run peppers under water or you will wash away the flavor. Cut peppers into quarters and remove seeds and veins and discard.

  • Transfer to a bowl and toss with oil and vinegar. Season with salt and pepper. Add basil and toss gently to combine. Serve immediately or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.

Reviews (1)

11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
Wonderful dish for a Buffet on Crostini...easier than it sounds. The actual recipe itself, on line, is a nightmare, with Martha's new type and style...Keep it Simple, Martha!