This is a great antipasti plate to serve with some cured meats, crusty bread and good olive oil.
Roasted Peppers with Capers – to serve 4 as an antipasti plate
- 2 red peppers
- 2 yellow peppers
- Extra virgin olive oil
- 3 tbsp Marjoram leaves
- 6 tbsp salted capers
- 2 tbsp red wine vinegar
Preheat the oven to 200C.
Brush the peppers with olive oil and roast on a baking tray in the oven for about 30 minutes, turning once. Put the peppers in a bowl, cover with cling film and leave to cool. Peel and remove the seeds when the peppers are cool enough to handle.
Chop the marjoram. Rinse and chop the capers, and mix with the vinegar.
Lay the peppers on a serving dish and season. Sprinkle with the vinegar and capers, scatter over the marjoram, and drizzle with olive oil.
(Original recipe from Rose Gray and Ruth Rogers’ Italian Two Easy, Clarkson Potter, 2006.)
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