Broiled Pepper Salad
4 Peppers, red or yellow or a combination of both
2 TBS Capers (in salt, vinegar or brine. Rinsed)
12 Black or Green Olives, sliced
Dressing-Mix together the following:
1/4 Cup Extra-Virgin Olive Oil
3 TBS Wine Vinegar
2 TBS Balsamic Vinegar
2 Garlic cloves, crushed
Salt and fresh
Ground Black Pepper
Prepare peppers by washing and then placing under a hot broiler, turning occasionally until they are black and blistered on all sides.
Remove from the heat and place in a paper bag or wrap in a paper towel. Leave for 5 min to cool
Peel the peppers, remove the stems and seeds, then cut into quarters or strips.
Arrange them in a serving dish.
Distribute the Capers and Olives evenly over the peppers
Drizzle the Dressing around the arranged Broiled Pepper Salad, toss.
Let stand for 30 min before serving.
The peppers will create even more natural juices