Roasted Yellow Peppers

4 large yellow bell peppers, about 2 pounds
3 Tbsp extra virgin olive oil
2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tsp
dried basil
pepper to taste

Preheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbsp oil to coat lightly. Bake, turning once or twice, for 20 minutes, or until skins begin to blister. Place peppers in a brown bag or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flat on a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil, basil and slat/pepper. Pour over roasted peppers.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell