1clovegarlic, peeled and minced (or about 1/2 teaspoon dried garlic)
salt and freshly ground black pepper to taste
1-2tbspcapers, rinsed and drained
Instructions
Place the Prime Time Red Bell Peppers on a medium-hot grill. Turn every couple minutes. When the skin blisters and turns black, remove the peppers from the heat, seal in a paper or plastic bag and let rest for about 15 minutes. Scrape out the seeds and white veins. Cut the peppers into 1/2-inch wide strips. Set peppers aside.
In a medium mixing bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon balsamic vinegar. Continue whisking as you add the basil, garlic, salt and pepper. Gently stir in the capers.
Add the prepared bell peppers and stir until evenly blended. If seems dry, add more olive oil and vinegar. Cover and refrigerate for at least 2 hours before serving. Yields about 2 cups.
Notes
Recipe courtesy of desertsun.com 06/01/22 Food & Drink