Roasted Peppers and Tomatoes with Herbs and Capers
Serves 8 (serving size: 3/4 cup)
Photo: Jennifer Causey; Styling: Ginny Branch
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
How to Make It
Preheat broiler to high.
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.
Preheat oven to 400°.
Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.
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.
This dish looked good, but the taste was a little bland and underwhelming. I agree with the previous reviewer that it is too watery, because of the juice released by the tomatoes. I'm not sure how one could remedy that. I did add a little red wine vinegar to the leftovers, which did improve the taste somewhat.