Title: Pasta with mixed roasted peppers vinaigrette
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      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.