Serve this versatile relish on crostini or tossed in salad or pasta.
3 orange, red, or yellow bell peppers
1 teaspoon chopped fresh rosemary
2 teaspoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into 1-inch pieces.
Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.