Melting Sweet Red Peppers with Toasted Pine Nuts and Capers

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a simple, straightforward salad of red peppers with a from-the-grill smoky aroma, buttery texture, and sweet flavorful taste. This dish will improve greatly if allowed to mellow a few days in the refrigerator. Let return to room temperature, then serve on hot grilled bread.


  • 4 medium red bell peppers, preferably organic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pine nuts
  • 1 small garlic clove, sliced
  • 12 salted capers, soaked in water for 10 minutes and drained
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons good-quality sherry wine vinegar, or more to taste
  • Salt and freshly ground pepper


  1. Char the red bell peppers over a flame or under a broiler as close to the heat as possible, turning frequently, until blackened all over, about 6 minutes. Place in a plastic bag to steam for at least io minutes. Massage the peppers (still inside the bag) to remove the skins. When the black parts are rubbed off, remove the peppers and wipe dry. Avoid rinsing under water; it dilutes their flavor. Slit the peppers open and remove the stems, membrane, and seeds. Cut the peppers into thin strips.
  2. In a medium skillet, heat half the olive oil over moderately low heat and fry the pine nuts until just golden brown, about 3 minutes. Remove to a side plate.
  3. Add the peppers, garlic, drained capers, and ¼ cup water to the skillet, cover, and cook until the peppers are thoroughly cooked, about 3 minutes. Sprinkle with the parsley, vinegar, salt, pepper, and toasted pine nuts and toss. Cover and store in the refrigerator for at least one day before serving on toast.