Herb Roasted Peppers

2 medium sweet red peppers, cut in half and seeded
2 medium yellow peppers, cut in half and seeded
6 medium garlic cloves, unpeeled
1/4 cup basil, fresh
1/4 cup rosemary, fresh (or use 1/2 cup total of any fresh herbs)
1 tsp olive oil
1 tsp balsamic vinegar
1 Tbsp water
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Preheat broiler.

Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.

Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.

Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.

Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.