- 3 large sweet red bell peppers
- About 1/3 cup Basil Oil (recipe follows) or good olive oil
- 1½ to 3 tablespoons Balsamic Vinegar
- 1 cup caperberries, or ½ cup capers
- 1 tablespoon shredded fresh basil leaves
- If you have a gas stove-top, heat 3 burners to high. Place the bell peppers directly on the flames and cook, turning the peppers from side to side and top to bottom, for 5 to 6 minutes, or until they are blackened and charred on all sides. You want to char the pepper skins but not cook or dry out the peppers. Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above. Or place on a hot outdoor gas or charcoal grill, following the directions above.
- Remove the peppers from the heat and put them in a brown paper bag; seal and let them steam in the bag for 5 minutes. Remove from the bag and peel, core, deseed, and cut off the inner ribs. Cut the peppers into ½-inch strips. The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.
- Arrange the peppers on a serving plate and drizzle the basil oil and vinegar on top. Sprinkle the caperberries around the plate and top with the shredded fresh basil.
- Variations:
- Use reduced balsamic glaze instead of regular balsamic. Simmer 2 cups balsamic vinegar in a medium saucepan over low heat for 40 minutes to 1 hour. You’ll know it’s done when it coats the back of a spoon and is thick and syrupy. Remove from the heat and let cool. Place in a tightly sealed jar and refrigerate. The glaze will last for several weeks. Bring to room temperature before using.
- Add anchovies crisscrossed into an “X” on top of every other pepper.
- Sprinkle the top of the peppers with microgreens.