Ingredients

• 1/2 cup olive oil
• 1/4 large bunch fresh parsley
• 1 tablespoon fresh rosemary leaves
• 1 large garlic clove, peeled
• 6 large bell peppers, cut lengthwise into quarters
• 1 tablespoon balsamic vinegar

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Instructions

1. Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.