Oven-roasted peppers with capers and anchovies

Name: Oven-roasted peppers with capers and anchovies
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: British
Ingredients: 12 fresh marjoram or oregano leaves, or 1 teaspoon dried marjoram, oregano, or thyme; 24 capers; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 large clove garlic, peeled and cut into thin slivers; 4 anchovy fillets, cut in half both the long and short ways; 8 cherry tomatoes (or, even better 16 “grape” tomatoes); 8 cherry tomatoes (or, even better 16 “grape” tomatoes); 12 fresh marjoram or oregano leaves, or 1 teaspoon dried marjoram, oregano, or thyme; 12 fresh marjoram or oregano leaves, or 1 teaspoon dried marjoram, oregano, or thyme; 12 fresh marjoram or oregano leaves, or 1 teaspoon dried marjoram, oregano, or thyme; 12 fresh marjoram or oregano leaves, or 1 teaspoon dried marjoram, oregano, or thyme; ¼ cup extra-virgin olive oil; 2 bell peppers, preferably 1 yellow and 1 red; 2 bell peppers, preferably 1 yellow and 1 red; 2 bell peppers, preferably 1 yellow and 1 red

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A staple at Jean-Georges’ Mercer Kitchen restaurant in Soho, these are a notable step up from the usual roast peppers. We’re tempted to say that this recipe actually serves two, rather than four, so you might consider doubling it.

Ingredients

2 bell peppers, preferably 1 yellow and 1 red

Europe
United Kingdom
Soho
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 350°F. Cut the peppers in half the long way; remove the core and seeds. Spread half the olive oil in the bottom of a baking pan. Put the peppers cut side up in the pan.
Place one-quarter of the tomatoes, anchovies, garlic, herb, and ca