Roasted Peppers with Capers

1. Broil the Peppers

Start by preheating your broiler. Place the red and green bell peppers on a baking sheet and drizzle them with 2 tablespoons of olive oil, ensuring they're evenly coated. Broil the peppers for about 15 to 20 minutes, turning them occasionally until they are blistered and charred all over. Once done, remove the peppers from the oven.

2. Steam and Cool the Peppers

Immediately transfer the hot peppers to a paper bag, or into a large bowl covered with plastic wrap. Allow them to steam for about 10 minutes. This will make the skins easier to peel off later.

3. Peel, Core, and Seed the Peppers

Once the peppers have cooled enough to handle, peel off their skins, remove the cores, and scrape out the seeds. Cut the peppers into strips and set them aside in a bowl.

4. Warm the Garlic

In a 10-inch sauté pan, warm the remaining ¼ cup of olive oil over low heat. Add the garlic slivers and gently cook them for 2 to 3 minutes until they are fragrant and just beginning to turn golden. Be careful not to let them brown.

5. Make the Vinaigrette

In a separate bowl, combine the rinsed capers and balsamic vinegar. Pour in the warm garlic and olive oil mixture, then season with flaky sea salt and hot red pepper flakes. Whisk everything together until well combined.

6. Dress the Peppers

Pour the vinaigrette over the prepared pepper strips, tossing them until they're well coated. You can serve the dish immediately for a fresh, vibrant taste, or let it stand for an hour to allow the flavors to meld beautifully.