Broiled Red Peppers and Tomatoes with Caper Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness. Ingredients:
2 large red bell peppers (1 pound total) |
2 tablespoons olive oil |
2 large tomatoes (1 pound total) |
2 tablespoons drained bottled capers |
1 tablespoon red-wine vinegar |
Directions:
1. Preheat broiler.
2. Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
3. Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
4. Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.
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