Too-simple- for-words roasted peppers

July 25, 2007
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Serves 6

6mixed red and yellow bell peppers
3tablespoons olive oil
1/2clove garlic, thinly sliced
2teaspoons capers
5anchovy fillets, rinsed and patted dry (optional)
5large fresh basil leaves, torn
Salt and pepper, to taste
1. Light the grill or turn on the broiler. Set the grill rack or broiler tray 3 inches from the heat source.

2. Place the peppers directly on the grill rack. Or set them on a rimmed baking sheet and place under the broiler. Cook, turning often, until they are completely charred on all sides and tender when pierced with a fork.

3. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside for 10 minutes or until they are cool enough to handle.

4. Using your hands, peel the peppers, and using a small spoon, gently scrape out the seeds. Tear the peppers into 1 1/2-inch-wide slices and arrange on a platter.

5. Sprinkle with olive oil, garlic, capers, anchovies, if using, basil, salt, and pepper. Toss gently. Serve or cover with plastic wrap and refrigerate; before serving, let the peppers come to room temperature. Adapted from Rebecca Okrent