Garlicy Marinated Roasted Bell Peppers

Some of the greatest things to find at the farmers markets this time of year are all the late summer vegetables. The ones that are co-mingling with the new autumn harvests. My particular favorite is the peppers that you see. All different kinds, beautifully colored, and each one bursting with a lovely freshness that you only get from the late summer sun. I picked up a few different chilies and some yellow and orange bell peppers last week. I was saving the chilies for a curry or two; but the bell peppers I had something special in mind. Personally, I adore roasting bell peppers. I feel the roasting intensifies the flavor of the pepper presenting its natural sweetness; meanwhile it creates a beautiful texture that is not achieved any other way. On my day off I roasted the bell peppers in the morning. After peeling the charred skins and letting them marinate in a garlicy dressing. Within an hour you have a glorious marinated salad that is great to eat on its own, or with just about anything. I really enjoy it with some crusty bread or some faro, but you can eat it with whatever you choose. This is one of those dishes that will get better as it sits, so feel free to make it a day or two ahead of time and let it all mingle together …it develops a great taste that I know you will enjoy.

Garlicy Marinated Roasted Bell Peppers

Garlicy Marinated Roasted Bell Peppers (serves 4)

3 bell pepper

2 cloves of garlic, thinly sliced

2 tbsp of capers, rinsed and drained

1/2 cup of extra virgin olive oil

1/3 cup of sherry vinegar

Sea Salt and fresh black pepper to taste

First; over an open flame or in the broiler of your oven, roast your bell pepper until it is well charred and completely blacken on all sides. Be sure you are rotating the peppers often so they roast and char evenly. Once completely charred, set aside to cool completely.

Next; once your bell peppers are cool, gently peel away your charred skins leaving the flesh of the bell pepper. Cut away the stem and seed of your bell pepper leaving you with your fleshy roasted bell peppers. Slice the roasted bell peppers into strips and place in a large mixing bowl.

Then; in the mixing bowl place your garlic, capers, extra virgin olive oil, and sherry vinegar. Toss it well so that it all is evenly coated. Season it well with the sea salt and black pepper. Cover and let it sit to marinate at least one hour at room temperature; if letting it marinate longer place it in the refrigerator until ready.

Finally; when ready to serve toss it well again and taste your marinated peppers. Add extra sea salt and black pepper t this time if you feel it needs it. Serve chilled and along with some crusty bread or over some cooked faro as a starter or side to your meal. When serving the marinated peppers be sure to let some of the dressing pool around your garlicy peppers to be absorbed by the bread or the faro. This also makes a great accompaniment to an antipasto plate.

**Note: this dish sits well when covered and refrigerated up to a week.