ROASTED BELL PEPPER SALAD

- 2 red bell peppers
- 1 yellow bell pepper
- 1 orange bell pepper
- â…“ cup pitted kalamata olives, quartered
- ÂĽ cup olive oil
- 2 tablespoons drained capers
- 6 fresh basil leaves, torn into pieces
- 4 garlic cloves, minced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
Instructions:
It’s easy these days to buy roasted peppers in a jar, but when making a red pepper salad (where it’s all about the peppers), I take that little extra step and roast my own. Nothing beats that great fresh-roasted flavor.
- Preheat the Broiler. Cover a heavy baking sheet with foil.
- Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.
- Peel and seed the peppers, and cut them into ½-inchthick strips. In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and ½ teaspoon each of salt and pepper to combine. Season with more salt and pepper to taste, and serve. (The salad can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)