->Roasted Peppers 05 <-

4 large red bell peppers, seeded and cut in

1/2 lengthwise

2 tablespoons olive oil, plus

1 1/2 cup s

Kosher salt

Freshly ground black pepper

3 cup basil leaves, plus

8 basil leaves for garnish

1 clovegarlic, chopped

500 degrees F. Pour

2 tablespoons of olive oil

on a baking sheet and place the peppers, cut side up on the oil.

Turn the peppers over, season them with salt and pepper, and roast

in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the

garlic in the bowl of a food processor fitted with a steel blade.

6 to 8 times until the basil is finely chopped. When the peppers are cool, remove and discard the skins. Slice the

peppers and arrange them on a plate. Pour the basil oil over the

peppers, and garnish with the basil leaves.