Heat broiler. Halve peppers, seed and remove stem, place cut-side
down on baking sheet. Roast peppers until skins are charred,
about 10 minutes. Transfer pepper to a bowl and cover with
plastic wrap, allow to steam until cool enough to handle. Rub
pepper with paper towel to remove charred skin. Cut peppers into
strips and juice from peppers. Add oil, vinegar, garlic and basil.
Toss to combine, slat and pepper to taste.
|