Adapted from David Tanis’ cookbook, “A Platter of Figs and Other Recipes”, this dish bursts with color and flavor of summer. A great way to use up a bumper crop of sweet peppers. The peppers store very well in the fridge for up to a week and the flavors improve after a day. Great as a side or as a topping for grilled chicken, pork or fish. Chop the peppers into dice and toss with pasta. Great to use tossed with leftover grilled veggies.
3 large sweet peppers- red, yellow and orange
1 clove garlic, minced
1 T capers
¼ C black olives, pitted and quartered (preferably Kalamata or Nicoise)
1 t red wine vinegar
1 t lemon zest
¼ C good quality olive oil (extra virgin)
2 T fresh basil and/or oregano, chopped or thinly sliced
Place the peppers directly on the burner of a gas grill or on the rack of a hot charcoal grill. As each section turns puffy and black, turn the peppers with tongs to char evenly. (If you don’t have a grill, place the peppers on a baking sheet and broil in the oven, turning as each side becomes charred.) Transfer the roasted peppers to a plastic bag and close the bag, letting them cool down in their own steam. When they are cool enough to handle, halve peppers crosswise and remove stems, ribs and seeds, and remove any charred skin. (This can also be done at the sink, under running water.) Slice the peppers in 1-inch thick strips and transfer to a large bowl. Add the remaining ingredients except for the fresh basil and/or oregano, and toss well. Taste and adjust for salt, perhaps more red wine vinegar if you prefer a more tart flavor. Let salad marinate at room temperature until ready to serve. Garnish with basil just before serving. Serves 4-6.