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Roasted Marinated Peppers With Capers

Fat.Freedom's picture
Ingredients
  Sweet peppers 8 , well shaped (Red / Yellow / A Combination)
  Red wine vinegar 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Capers 3 Tablespoon
  Virgin olive oil 3 Tablespoon
Directions

GETTING READY
1. Pre-heat the broiler.
2. Place the rack for the peppers 2 or 3 inches from the flame.

MAKING
3. Roast the peppers on the hot rack for about 5 to 10 minutes.
4. With tongs or two wooden spoons, turn the peppers around often until completely charred.
5. Put the peppers in a brown paper bag and twist tightly to seal right away.
6. Keep this aside for 10 to 15 minutes.
7. Slip off the charred skin from the peppers and pull out the stems so that most of the seeds come out with it.
8. Now cut them open and discard remaining ribs and seeds. Do not rinse.

FINALIZING
9. Cut or tear each pepper into two or four pieces.
10. In a shallow glass dish, layer the pepper pieces with any collected juices.
11. To this, sprinkle a teaspoon of vinegar, a little salt if desired, and generous grindings of pepper.
12. Go on layering until all are used up.
13. You can also add several tablespoons of capers when layering.
14. Finally, add just enough olive oil to cover the top layer thinly.
15. Cover the dish with plastic wrap and keep in the fridge for at least 4 hours.

SERVING
16. Serve at room temperature, sprinkled with generous grindings of black pepper

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Bell Pepper
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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