Ingredients
Broil peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips. Place in a large bowl. Add onion.
In a small bowl whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt. Pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese, and basil leaves.
Ingredients
Directions
Broil peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips. Place in a large bowl. Add onion.
In a small bowl whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt. Pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese, and basil leaves.