Recipe - Roasted Vinegared Peppers and Capers

Vegetables

Roasted Vinegared Peppers and Capers

In the markets of Sicily, you can conveniently buy roasted peppers right off the grill. Back in the USA, we must roast them ourselves. They make a great addition to an antipasti spread. as a topping for bruschetta or to round out a sandwich. Try them with sword fish or tuna. Make these the next time you fire up the grill.

Ingredients:

3 bell peppers, 1ea. red, orange and yellow.
½ cup Badia a Coltibuono Red Wine Vinegar
3 tablespoons capers packed in salt
10 basil leaves

Preparation:

Time: N/A

Yield: 3 peppers

Preparation

Using a set of tongs, char the peppers over hot coals or an open flame until the skin is uniformly burnt.
Put them in a bowl and cover with plastic wrap.
Sweat until cool.
Rub the skins off with a paper towel. Remove the stems and seeds.
Quarter the peppers or cut into ¼ inch julienne.
Put them in a shallow dish, pour the vinegar over. Toss the capers in a colander to remove most of the salt.
Garnish the peppers with capers and basil. These will keep refrigerated for 1 week.