Balsamic-Garlic Roasted Bell Peppers with Capers

1. Preheat Broiler

Preheat your broiler to ensure the peppers char evenly, which is crucial for achieving that delightful smoky flavor.

2. Prepare and Char Peppers

Rub the red and green bell peppers with 2 tablespoons of olive oil. Arrange them on a baking sheet and place them under the broiler, turning them often for about 15-20 minutes, or until the skin is blistered and charred all over.

3. Steam and Peel Peppers

Transfer the charred peppers to a paper bag or a large bowl covered with plastic wrap to steam for about 10 minutes. After they’ve cooled a bit, peel the skins off and cut the peppers into 1-inch-wide strips.

4. Infuse Garlic in Olive Oil

In a 10-inch sauté pan, warm the garlic slivers in 1/4 cup of olive oil over medium heat for about 2-3 minutes.

5. Prepare Vinaigrette

Combine the capers, balsamic vinegar, and the garlic-infused oil in a small bowl. Season this mix with Maldon sea salt and hot red pepper flakes to taste.

6. Dress and Serve

Dress the pepper strips with the vinaigrette, making sure each strip is well coated. Serve the dish immediately or refrigerate it for up to 3 days, bringing it back to room temperature before serving.