Roasted Sweet Peppers

Ingredients

• 0.3 cup torn basil fresh
• 1.5 pounds bell peppers sweet mini
• 2 tablespoons chives fresh chopped
• 3  garlic cloves unpeeled
• 0.8 teaspoon kosher salt 
• 1 teaspoon lemon zest loosely packed
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper dried red crushed

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Toss together mini bell peppers, garlic cloves, and olive oil.
3. Bake in a single layer in a jelly-roll pan 25 to 30 minutes or until peppers look blistered, stirring every 10 minutes. Peel, seed, and coarsely chop peppers. Peel and slice garlic; stir into peppers. Stir in basil, chives, lemon zest, kosher salt, and dried crushed red pepper. Spoon into 1 (1-pt.) jar. Store in refrigerator up to 1 week.
4. TO USE THE ROASTED SWEET PEPPERS: Spoon over toasted French bread slices, or serve on a cheese tray.
5. PACKAGE THEM IN: Weck Short 8-oz. and 5-oz. Glass Jars ($50/each; westelm.com)