Recipe information
Yield
8 Servings
Ingredients
6
assorted bell peppers (red, orange, and yellow)
1
/4 cup extra-virgin olive oil
1
/4 cup chopped fresh Italian parsley
1
/4 cup drained capers
2
garlic cloves, minced
2
teaspoons dried oregano
1
/4 teaspoon crushed dried red pepper
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Preparation
Step 1
Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
Step 2
Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. DO AHEAD Can be made 2 days ahead. Keep refrigerated. Return to room temperature before serving.