Roasted or Grilled Peppers

cooking.nytimes.com

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4 medium red, green, or yellow bell peppers

subheading: OPTIONAL:

Sea salt (fine or coarse) or kosher salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

1 or 2 garlic cloves, minced or pressed

Slivered fresh basil leaves or chopped fresh tarragon, chervil or marjoram

1 teaspoon balsamic or sherry vinegar

Directions at cooking.nytimes.com

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