Roasted Peppers With Capers And Olives With A Balsamic Vinaigrette Recipes

ROASTED BELL PEPPER SALAD WITH CAPERS AND OLIVES

Steps:

• Preheat the oven to 450°F (232°C.) Cut the peppers in halves and remove the seeds and ribs, and place them on a baking sheet skin side up. Roast them for 20 minutes until they turn black on the outside
• Remove them from the oven, place them in a bowl, and cover them to let them steam for a few minutes until cool enough to be handled
• Add the garlic, basil, drain capers, and olives into a medium size bowl and set aside
• Gently remove the blackened skin from the peppers with your fingers and cut them in long strips. Toss them with the rest of the ingredients, add olive oil, season to taste with salt and pepper, and mix well

CAPERS IN BALSAMIC VINEGAR

Steps:

• Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.
• Add the garlic and fry for 1 minute.
• Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.
• Add the sugar and cook for 15 minutes until onion is caramelised.
• Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.
• Rinse a glass jar with boiling water and dry in a warm oven.
• Spoon in the capers and liquid and seal.
• Store for up to 3 months and refrigerate after opening.

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.