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Roasted Peppers with Caper Dressing

Source: Quick From Scratch - Italian
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
RECIPE INGREDIENTS
2 red bell peppers
2 yellow bell 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
Roasted Peppers with Caper Dressing Recipe at Cooking.com
DIRECTIONS
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.


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.


SHORTCUT:
To roast the peppers quickly and with little mess, stand them upright and cut the flesh from each of the four sides, leaving the stem, seeds, and core behind. Put the peppers on an aluminum-foil-lined baking sheet, cut-side down, and broil until charred. Peel off the blackened skin.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italy on the Side
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 162
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 1141mg
% Cal. from Fat: 78%
Cholesterol: 2mg
Protein: 2g
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