- Roast peppers by placing whole pepper on a broiler sheet or a grill.
- Turn frequently until all sides are blackened.
- Place peppers in a brown paper bag or a bowl covered with plastic wrap.
- This will steam the pepper and make the skin easy to remove.
- Remove skin.
- Slice and arrange in a colorful display on a platter.
- Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.
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