1 md Green bell pepper
1 md Red bell pepper
1 md Yellow bell pepper
1 md Orange bell pepper
2 tb Olive oil
2 md Garlic cloves, chopped fine
2 tb Balsamic or good-quality
-red wine vinegar
1 tb Basil leaves, finely
-shredded
1 tb Italian parsley, finely
- chopped
Cooked pasta

Roast, peel, stem, and seed the peppers. To Roast peppers: Place them in a
foil-lined baking sheet in a 500 degree oven. Roast until their skins are
evenly blistered and browned, about 25 minutes, turning them 2 or 3 times
so they roast evenly. Remove them from the oven and cover them with a
kitchen towel. When peppers are cool enough to handle, pull out their
stems, peel away their blackened skins; open the peppers up; and remove
their seeds, using a teaspoon to pick up any stray ones. Tear the peppers
up into 1/2 to 1/2-inch wide strips, and save their juices, set aside. In a
large skillet, heat the olive oil with the garlic over moderate heat. When
the garlic sizzles, add the pepper strips and their juices. Then stir in
the vinegar. As soon as the liquid sizzles, stir in the basil and parsley
and spoon the sauce over cooked pasta.