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1 lb red, yellow, and/or orange bell pepper
1/3 cup white wine vinegar
2 tablespoon olive oil
1/2 tablespoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Sugar
1/8 teaspoon black pepper
1 clove garlic; minced
1/3 cup basil, fresh; finely chopped

Preheat broiler.  Cut seeds and stems out of peppers and lay skin-side up on a baking sheet.  Broil until skin is browned and bubbling - don't be scared - it'll look a little burned.  Toss peppers into a paper bag and fold over several times to seal and let sit for at least 15 minutes.  The skins should now peel easily from the peppers.

Combine all ingredients except basil in blender and process until smooth. Stir in basil.

Yield: 1 1/2 c
Contributor:  Cooking Light
Preparation Time:  00:30

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