Bell Pepper Salad with Capers and Pine Nuts

Name: Bell Pepper Salad with Capers and Pine Nuts (Peperoni ai Ferri con Capperi e Pinoli)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Coarse salt (kosher or sea), preferably, and freshly ground black pepper; Coarse salt (kosher or sea), preferably, and freshly ground black pepper; Coarse salt (kosher or sea), preferably, and freshly ground black pepper; Coarse salt (kosher or sea), preferably, and freshly ground black pepper; 4 large bell peppers (I like a mix of colors: red, yellow, orange, and/or green); 2 to 3 tablespoons best-quality extra-virgin olive oil; 1 tablespoon best-quality balsamic vinegar; 3 tablespoons pine nuts, toasted golden brown (see box); 3 tablespoons currants; 1 tablespoon capers (optional), drained; 1 tablespoon finely chopped flat-leaf parsley (optional)

Peperoni ai Ferri con Capperi e Pinoli

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Ingredients

4 large bell peppers (I like a mix of colors: red, yellow, orange, and/or green)
2 to 3 tablespoons best-quality extra-virgin olive oil
1

Europe
Italy
Pescatarian
Gluten-free
Mediterranean

Method

Advance Preparation

The peppers can be grilled up to a day ahead.

Set up the grill for direct grilling and preheat it to high. There is no need to brush or oil the grate.
Arrange the bell peppers on the hot grate and grill them until darkly browned and blistered on all sides, 3 to 4 minutes per side, 12 to 16 minutes in all, turning with tongs