Fresh Basil leaves
1 each large red, yellow and green bell pepper, cut into halves or quarters
1/3 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/3 cup crumbled goat cheese (1 1/2 oz)
Prepare barbecue grill for direct cooking
Layer basil leaves with largest leaf on bottom, then roll up jelly-roll style. Slice basil roll into very thin slices; separate into strips. Slice enough leaves to measure 1/4 cup. Set aside.
Place bell peppers, skin-side down, on grid. Grill bell peppers, on covered grill, over hot coals 10-12 minutes or until skin is charred.
To steam bell peppers and loosen skin, place charred bell peppers in paper bag. Close bag; set aside to cool 10-15 minutes
To peel bell peppers, remove skin with paring knife; discard skin.
Place bell peppers in shallow glass serving dish, combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined. Pour over bell peppers, Let stand 30 minutes at room temp.
Sprinkle bell peppers with cheese and basil just before serving. Makes 4-6 servings
