3 red bell peppers
3 garlic cloves
4 sun-dried or roasted tomatoes
3 T. extra virgin olive oil
1/2 c. grated Parmigiano Reggiano
2 tsp. balsamic vinegar

Preheat broiler and line rimmed baking sheet with aluminum foil. Cut peppers in half through stem and remove core and seeds. Place cut side down on baking sheet. Flatten with palm of hand. Broil for 10-15 minutes until charred and blackened. Remove from oven and wrap in foil lining. Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor and pulse until chopped. Add peppers and remaining ingredients and puree until smooth.

Serve as a spread for burgers or sandwiches; toss with pasta; or spread on bruschetta.