Recipe: Marinated Roasted Peppers
Making the most of the last of the season sweet fresh red peppers-we love these in salads, on sandwiches and just by themselves as a side dish.
6 large perfectly red ripe sweet bell peppers
zest of ½ lemon
1 clove garlic very finely minced
1 tablespoon capers
1 tablespoon olive oil
coarse sea salt
fresh Italian parsley for garnish
The peppers can be roasted under a kitchen broiler on high till the skins turn black all over but the most flavorful method is to roast outdoors on the BBQ grill over charcoal.
Either way, peel and seed the roasted blackened peppers when cool enough to handle and cut into 4 pieces. Lay each piece flat in a serving dish.
In a small bowl mix the lemon zest, garlic, capers, olive oil and salt. Pour over the roasted peppers and set aside to marinate for a least 10 minutes. To serve, garnish with parsley.