Roasted Red Peppers Italia

• 9 large red Italian frying peppers (corno di toro) or 6 red bell peppers
• 1/4 cup Cheshire Garden Purple Basil and Garlic Vinegar
• 1/4 cup olive oil, or less

Roast pepers over flame or in oven until charred. Place in paper bag to cool; peel off skins.

Whisk half of the oil into the vinegar, taste, and slowly add more if needed.

Slice peppers into strips and drizzle with marinade. Chill for several hours. Serve with mozzarella cheese.