6-8 lg. red peppers (or combination of red, green, yellow)
2 tbsp. olive oil
1 tbsp. lemon juice
3 tbsp. capers
2 garlic cloves, peeled, cut in lg. slices
2 basil leaves, thinly sliced

Preheat oven to 400 degrees. Wash peppers and drain well. Spread aluminum foil over the bottom of a broiling pan. Place peppers on the foil and broil until skin becomes blistered and charred. Turn peppers and do the same on all sides. Remove from oven. Lift corners of foil and fold together to seal in the peppers. Let stand 30 minutes, covered with a dish towel. Unwrap foil and remove stems, seeds and charred skin from peppers. Save any and all liquid in a mixing bowl, as the flavor from the liquid makes the dish. Cut peppers into 1/2 inch strips. Place in mixing bowl with the reserved liquid. Add olive oil, lemon juice, capers, garlic and basil. Refrigerate several hours or overnight. Great with fresh, Italian bread, in sandwiches, or as side dish. Can also be piled on toasted, 3/4 inch, diagonally cut French bread!