- 3 large sweet red peppers
- 1 to 1/2 Tbs. sherry vinegar
- 2-3 Tbs. extra-virgin olive oil
- 1-2 tsp. minced fresh rosemary
- Sea salt and freshly ground pepper to taste
- Crusty French bread
Roast the peppers directly over an open flame, turning often, until skins are blackened all over. Close peppers up in a paper bag for 10 minutes. Place a few layers of newspaper under a cutting board; transfer peppers to board. Use your fingers or a sharp knife to pull/scrape off the blackened skins, pushing the charred pieces onto the paper. Slice off stem ends of peppers and pull out cores. Slit peppers, spread them open, scrape off seeds and cut off the membranes. For a neat look, trim off the uneven ends (and enjoy those yummy scraps!). Cut peppers lengthwise into wide strips. Place on plate and sprinkle with remaining ingredients. Serve at room temperature with French bread.