Red Pepper Vinaigrette
2 medium red bell peppers
1/4 cup water
2 tablespoons balsamic vinegar
1 garlic clove, peeled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Put peppers, skin side up, on a baking sheet and press down with
hands to flatten. Roast until skin blisters and blackens, about
5 minutes. Transfer peppers to bowl, cover, and let steam 5 minutes.
When peppers are cool enough to handle, remove charred skin and
place peppers in blender. Add water, vinegar, garlic, salt, and
pepper. Process until smooth. Refrigerate.