Rainbow of Grilled Peppers with yellow and orange bell peppers grilled with capers and served with peasasnt bread.
2 each red, yellow and orange bell peppers
2 tablespoons olive oil
Salt and pepper to taste
3 large cloves of garlic, thinly sliced
1 tablespoon large capers, drained
1 tablespoon whole fresh oregano leaves*
8 slices peasant bread, toasted
Note: See our bread recipe for a wonderful peasant bread, or try the easy homemade version below!
To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about three inches from the heat until the skin chars to a black color, 12 to 15 minutes.
Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes.
Then slip off the charred skins and proceed with the recipe.
Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves.
Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.
*If you cannot get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.
Recipe makes 8 servings.
Make Your Own Homemade Peasant Bread
1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
Place yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stir until well blended. Do not knead. Cover and let rise until double in size (about 1 hour).
Remove dough from bowl and place in 2 rounds on a greased cookie sheet sprinkled with cornmeal. Let rise an additional hour.
Brush top on dough with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook for an additional 15 minutes. Serve warm. Makes 2 loaves.
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