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Epicurious
Parade

A Rainbow of Grilled Peppers

4.2

(3)

If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 each red, yellow, and orange bell peppers
2 tablespoons olive oil
Salt and pepper, to taste
3 large cloves of garlic, thinly sliced
1 tablespoon (drained) large capers
1 tablespoon whole fresh oregano leaves
8 slices peasant bread, toasted

Preparation

  1. Step 1

    1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.

    Step 2

    2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.

    Step 3

    3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.

    Step 4

    4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

Nutrition Per Serving

Per serving: 129 calories
20g carbohydrates
3g protein
4g fat
1mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsBell PepperVegetableGarlicRoot VegetableOreganoHerbs & SpicesStarterSideDinnerLunchNut FreeDairy FreeVeganVegetarian5 Ingredients or FewerBroilParade
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