Caramelized Garlic and Balsamic Roasted Bell Peppers with Capers

1. Preheat Broiler and Prepare Peppers

First, preheat your broiler. While it’s heating up, rub the red and green bell peppers with 2 tablespoons of olive oil. Place them on a baking sheet and position it under the broiler.

2. Broil Peppers

Broil the peppers until their skins are blistered and charred, which should take about 15-20 minutes. The peppers should look thoroughly blistered and blackened when they're ready.

3. Steam and Peel Peppers

Once the peppers are charred, transfer them to a paper bag or a large bowl covered with plastic wrap. Let them steam and cool for about 10 minutes. After they’ve cooled, peel off the skins, remove the cores and seeds, and cut the peppers into strips.

4. Caramelize Garlic

Next, heat ¼ cup of olive oil in a 10-inch sauté pan over medium heat. Add the garlic slivers and cook them until they turn golden, which should take about 2-3 minutes.

5. Prepare Dressing

In a small bowl, combine the soaked capers and balsamic vinegar. Slowly whisk in the garlic oil, ensuring all those delicious caramelized bits are incorporated. Season the mixture with Maldon sea salt and hot red pepper flakes to taste, then whisk again to blend all the flavors.

6. Dress the Peppers

Pour the dressing over the roasted pepper strips in a medium bowl, making sure every piece is well-coated. This final step allows the sweet, tangy, and slightly spicy flavors to meld beautifully with the roasted peppers.