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.