Char peppers over gas flame or under broiler until
blackened on all sides.  Enclose in paper bag and let
stand 10 minutes to steam. Peel, quarter, and seed
peppers.  Place peppers, basil, and garlic in bowl. Add
oil. Cover, chill overnight.  Arrange peppers and basil
on platter leaving most of the oil behind in the bowl.
Garnish with olives if desired, and serve.

6 large red bell peppers
16 large fresh basil leaves
3/4 cup olive oil
olives, Nicois olives

Per Serving (excluding unknown
items): 203 Calories; 20g Fat
(87.5% calories from fat); 1g
Protein; 6g Carbohydrate; 2g
Dietary Fiber; 0mg Cholesterol;
2mg Sodium.  Exchanges: 1
Vegetable; 4 Fat.