A Rainbow of Grilled Peppers

By bakers_delight85

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 2 Tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 3 large cloves garlic, thinly sliced
• 1 Tbsp. large capers, drained
• 1 Tbsp. whole fresh oregano leaves
• 8 slices peasant bread, toasted, for serving

Details

Servings 6

Preparation

Step 1

Preheat the broiler.
Stem the peppers and cut them in half lengthwise. Remove the core and seeds and carefully trim off all the inner white membrane. Lay the pepper halves, skin side up, in a single layer on a baking sheet. Broil, 3 to 5 inches from the heat source, until the skins are charred black, 12 to 15 minutes.
Remove the peppers from the broiler and place them in a paper or plastic bag. Close it tight and let the peppers steam for about 15 minutes. Then use your fingers to slip off the charred skins.
Arrange the peeled peppers in arcs (like a rainbow), one color to each arc, on a platter. Drizzle with olive oil and sprinkle generously with salt and pepper. Place the garlic slivers attractively around the peppers. Scatter the capers and the oregano over the peppers. Serve with peasant bread.