ROASTED PEPPERS WITH FRESH BASIL

Yield: 6 appetizer servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37

INGREDIENTS

- 2 large red peppers, roasted
- 2 large yellow peppers, roasted
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon ground black pepper
- 3 large fresh basil leaves, thinly sliced

DIRECTIONS

Cut peppers lengthwise into 1/2-inch-wide strips.
Pat dry with paper towels. Place pepper strips on
serving platter; drizzle with oil and sprinkle with
salt and black pepper. To serve, top with basil leaves,
or cover and refrigerate up to overnight.