6 red peppers

5 basil leaves, sliced chiffonade

1 green onion, sliced (both white and green)

2 TB extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 TB aged balsamic vinegar – the good stuff


Grill peppers whole, turning until blackened all the way around. Remove from grill and place in a paper or plastic bag for a few minutes. When cool enough to handle, remove the skin and discard the seeds. Slice peppers lengthwise and dress with the remaining ingredients. Allow to marinate for 15 minutes. Serve at room temperature. These will also keep in refrigerator.