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Source: Food and Wine Quick from Scratch

Roasted Peppers with Caper Dressing
A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 red bell peppers
2 yellow bell peppers
1/2 teaspoon fresh lemon juice
3/4 teaspoon anchovy paste
1 1/2 teaspoons white wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
2 tablespoons capers, drained




Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips.

In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers and toss.


Notes:
You can use peppers of only one color or mix and match all colors. This recipe can easily be doubled.

Tips:
Variations: Use halved and pitted olives in addition to or instead of the capers. Add a sprinkling of chopped fresh basil. Toss in a chopped tomato. Use three chopped anchovy fillets instead of the paste. Add a small can of drained tuna.


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