ROSEMARY-ROASTED RED PEPPERS

5 sweet red peppers, lightly oiled
1 teas. capers, rinsed and mashed
1 Tblsp. olive oil
½ teas. dried rosemary (I used fresh and more of it.
3 cloves of garlic (or more), minced
2 Tblsp. (balsamic) vinegar

Broil the peppers about 5 inches from the heat in the oven or, better yet, over a charcoal grill, turning frequently with tongs until well charred on a sides. Transfer to a paper bag and let cool until comfortable to handle, about 10 minutes. Remove the skin, seeds and stems. Cut the peppers into strips and place in a large bowl.

In a 1-quart saucepan, heat the oil, garlic, capers and rosemary for 2 to 3 minutes, or until fragrant. Do not allow the garlic to brown. Stir in the vinegar and pour over the peppers. Toss well to combine. Serve warm or cold. I like it best at room temperature.