Roasted Mixed Peppers with Capers and Marjoram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Charring the peppers adds a smoky flavor and brings out their sweetness. Steaming the charred peppers before peeling them allows the skin to separate easily from the flesh. Be sure not to rinse the peppers as you're peeling them—you'll wash away flavorful oils and sweet juices. Ingredients:
4 large red bell peppers |
4 large yellow or orange bell peppers |
4 large fresh anaheim chiles |
1/4 cup extra-virgin olive oil |
3 tablespoons drained capers |
2 tablespoons chopped fresh marjoram plus leaves for garnish |
2 garlic cloves, minced |
1 tablespoon white wine vinegar |
Directions:
1. Char bell peppers and chiles over gas flame or in broiler until blackened on all sides. Place in large bowl; cover tightly with plastic wrap and cool. Peel, seed, and stem peppers and chiles. Cut bell peppers into 1-inch-wide strips. Cut chiles into 1/2-inch-wide strips. Place pepper and chile strips in medium bowl. Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly. Season pepper and chile mixture to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Sprinkle marjoram leaves over and serve.
2. * Also known as California chiles; available in the produce section of many supermarkets and at Latin markets.
3. Test-kitchen tip: This side dish would also make a delicious sandwich or burger topping—or coarsely chop the roasted peppers and chiles and serve with goat cheese and crostini.
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