Roasted Pepper and Rosemary Relish

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon olive oil extra-virgin
• 2 teaspoons red wine vinegar 
• 0.3 teaspoon salt 
• 3  bell peppers red yellow

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and cut into 1-inch pieces.
6. Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.