Roasted Red Peppers With Vinaigrette, Basil, & Olives

Ingredients

• 4 or 5 Large Red Bell Peppers
• 6 Tbsp Extra-virgin Olive Oil, plus some for rubbing on the peppers
• 1 Shallot
• Coarse Kosher Salt
• 2 Tbsp Red Wine Vinegar
• 6– 10 Large Fresh Basil Leaves, or to taste
• 6– 10 Whole Kalamata Olives, or to taste

1. Preheat oven to 375°. Rub the bell pepper skins with olive oil and place them, cut side down, on a baking sheet. Bake for 30 to 40 minutes until peppers are tender and the skins are blistered and quite charred.2. Remove peppers from the oven and, while still hot, transfer to a paper bag. Seal ...

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