Roasted Red Peppers With Rosemary - cooking recipe

Ingredients

2 large sweet red peppers
2 -3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
salt and pepper

Preparation

Skewer peppers on long forks, roast over high open flame, turning often until skin is uniformly blackened.
Removed blackened skins.
Slice each pepper open and remove seeds. Cut into 1/2 inch strips.
Place on a plate; sprinkle with remaining ingredients.