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Ingredients
| red bell pepper: 2 peppers |
| yellow bell pepper: 2 peppers |
| lemon juice: 1/2 tsp |
| anchovy paste: 3/4 tsp |
| white wine vinegar: 1 1/2 tsp |
| salt: 3/4 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| olive oil: 1/4 cup |
| capers (drained): 2 Tbl |
Roasted Peppers With Caper Dressing
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- 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.