Name: Roasted Tri-Color Bell Peppers
Yield: Serves 6-8
Ingredients: 1 each large organic red, yellow, and orange peppers (about ½ pound each); 2 tablespoons small capers, rinsed, and squeezed with your hand to remove excess liquid; 2 teaspoons extra-virgin olive oil; 3 small cloves garlic, cut into thin slices; Sea salt and pepper; 1 teaspoon dried oregano

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

I love roasted bell peppers and make them nearly every Saturday, my day off. Frank and I eat them for lunch or before dinner, with some Italian bread and chunks of Pecorino Romano cheese. Or sometimes I’ll puree them in the processor and toss them over penne pasta for a room-temperature pasta dish. The peppers keep well for up to 3 days in the refrigerator, so why not make a double batch?