Roasted Peppers with Caper Dressing

If you are new here, thanks for stopping! I publish a recipe every Sunday to share my interest in food and cooking.




Quite a delicious, tangy and easy dish. Give it a try!

SERVES: 4

2 red bell peppers
2 yellow bell peppers (or any combination of colored peppers)
1/2 teaspoon lemon juice
3/4 teaspoon anchovy paste
1 1/2 teaspoons wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 cup olive oil
2 tablespoons drained capers

Directions

1. Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips.

2. In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers and toss.

Variations

Use halved and pitted olives in addition to or instead of the capers.
Add a sprinkling of chopped fresh basil.
Toss in a chopped tomato.
Use three chopped anchovy fillets instead of the paste.
Add a small can of drained tuna.