2 medium sweet red peppers, cut in half and seeded
2 medium yellow peppers, cut in half and seeded
6 medium garlic cloves, unpeeled
1/4 C. basil, fresh
1/4 C. rosemary, fresh (or use 1/2 C. total of any fresh herbs)
1 T. olive oil
1 tsp balsamic vinegar
1 T. water
1/8 tsp black pepper, or to taste

Preheat broiler. Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips. Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels. Place garlic, herbs, oil, vinegar, water and pepper in a blender; purée. Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 C. per serving.