Roasted Peppers and Tomatoes with Herbs and Capers

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Roasted Peppers and Tomatoes with Herbs and CapersRecipe
Photo: Jennifer Causey; Styling: Ginny Branch
This dish is baked just long enough to bring out the juices of the tomatoes, then chilled. Serve it as a salad or a side dish. Keep the colors of the tomatoes and peppers the same, or vary them wildly. Campari tomatoes are commonly available at supermarkets; look for tomatoes that are smaller than the vine-ripened ones but larger than grape tomatoes (about 1 1/2 inches wide).
Serves 8 (serving size: 3/4 cup)


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2 red bell peppers
2 yellow bell peppers
1 1/2 pounds Campari tomatoes, halved
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/3 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon capers, rinsed and drained
2 teaspoons minced fresh garlic
12 niçoise olives, pitted and halved


Hands-on: 35 Minutes
Total: 2 Hours

1. Preheat broiler to high.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips.

3. Preheat oven to 400°.

4. Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.

5. Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400° for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill.

Created date

April 2014

Nutritional Information

Calories 97
Fat 6.9 g
Satfat 0.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 2 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 222 mg
Calcium 23 mg