Roasted Peppers

3 Bell Peppers

2 Cloves of Garlic not peeled

1 tbsp. Red Wine Vinegar

1 tbsp. Capers rinsed, drained, and finely chopped

4-5 leaves of Basil finely chopped

1 tsp. Oregano

2-3 tbsp. Extra Virgin Olive Oil

Salt to taste

1 fresh baguette

Directions

Roast your Bell Peppers and Garlic on the Stove top until both are fully roasted and charred. Remove them from the stove, place in a bowl, and cover until cool enough to handle.

Clean your Bell Peppers by removed the charred skin, cutting them in half to remove all the seeds. Then slice into thin strips.

Remove the papery skin from the garlic and discard. Smash the garlic until a paste forms. Throw into a bowl with the remaining ingredients, stir, and let sit for 10-15 minutes.

Toast your baguette, serve along side your Roasted Peppers, and enjoy!