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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I roast and peel the peppers before cutting them into strips. Adapted from Gourmet. Ingredients:
3 red bell peppers |
1 1/2 tablespoons extra-virgin olive oil, divided |
1 1/2 tablespoons capers, drained and rinsed |
1 teaspoon red-wine vinegar |
1/8 teaspoon hot red pepper flakes |
Directions:
1. Preheat oven to 400.
2. Core and seed the peppers. Cut in half vertically, and press onto a lightly oiled baking sheet. Roast for about 35 minutes, until skin is wrinkled and slightly blackened. Removed from oven and immediately put the peppers in a zip-loc bag. Allow to cool, remove skin, and slice into think strips.
3. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl. Add the red bell peppers and toss. Serve at room temperature.
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