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Here's something fresh for the sping season. It's simple to make and is useful for a vegetable course, a compliment to a deli snack, or a salad. (It's from my late mother's recipe book.)

ROASTED PEPPERS

6 large red bell peppers
2 tbsp extra-birgin olive oil
salt
pepper
garlic powder
fresh basil

Place the peppers on a cookie sheet, and bake at 450 degrees for 30 minutes, turning at the half way point. Remove from the oven, and put in a paper bag placed inside a plastic bag to finish cooking.

Remove from the bag, and peel the skin off under cold running water. Discard the core and seeds. Cut the peppers into strips. Mix with oil and spices, and refrigerate.

Let it sit for at least two days before eating. Resist the temptation to gnosh in advance!