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Roasted Pepper Salad With Capers & Pine Nuts

3 red peppers
3 yellow peppers
3 tablespoons extra-virgin olive oil, plus extra for broiling
1 garlic clove
1 tablespoon white wine vinegar
2 tablespoons pine nuts, toasted
1 -2 tablespoon capers
6 basil leaves, shredded (optional)


Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins. Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.

Source: www.food.com