Yellow and Red Antipasto

By dkosik

Ingredients

• 3 lg. red bell peppers
• 3 lg. yellow bell peppers
• 1 tsp. capers
• 3 T. olive oil
• 2 T. white vinegar
• 4 garlic cloves, finely sliced
• 2 T. chopped parsley
• Pinch of thyme
• Pinch of marjoram
• 12 black olives
• Salt
• Pepper

Preparation

Step 1

Preheat oven to 400 degrees. To roast peppers place on baking sheet and bake 35 minutes, turning twice. They should be black all over. Remove from oven, place in paper bag to allow them to sweat. Peel skin off when cooled. Remove seed and slice into strips. On 4 serving plates, arrange pepper slices. Sprinkle with capers. Stir together oil, vinegar, garlic, parsley, thyme, marjoram, salt and pepper; drizzle over peppers. Garnish with olives.