HungryForever

ROASTED BELL PEPPER SALAD

It’s easy these days to buy roasted peppers in a jar, but when making a red pepper salad (where it’s all about the peppers), I take that little extra step and roast my own. Nothing beats that great fresh-roasted flavor. It’s a classic antipasto dish from the Piedmont region, now popular all over Italy.

Servings

Ingredients

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
cup ⅓pitted kalamata olivesquartered
cup ¼olive oil
2tablespoons drained capers
6 Fresh Basil Leavestorn into pieces
4 garlic clovesminced
teaspoon ½saltplus more to taste
teaspoon ½freshly ground black pepperplus more to taste

Instructions

Preheat the Broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.
Peel and seed the peppers, and cut them into ½-inch-thick strips. In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and ½ teaspoon each of salt and pepper to combine. Season with more salt and pepper to taste, and serve. (The salad can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)