Roasted Bell Pepper Salad

Name: Roasted Bell Pepper Salad
Yield: 6 side-dish servings
Ingredients: 2 red bell peppers; 1 yellow bell pepper; 1 orange bell pepper; 1/3 cup pitted kalamata olives, quartered; 1/4 cup olive oil; 2 tablespoons drained capers; 6 fresh basil leaves, torn into pieces; 4 garlic cloves, minced; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

December 9, 2011

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. It’s a classic antipasto dish from the Piedmont region, now popular all over Italy.

Recipe notes

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