ROASTED BELL PEPPER ANTIPASTO

THIS SIMPLE DISH LOOKS STUNNING AS PART OF A BUFFET. AFTER ROASTING THE PEPPERS, YOU CAN COVER AND RERIGERATE THEM FOR UP TO 3 DAYS BEFORE ASSEMBLING THE DISH.

Serves 6 to 8 as part of an antipasto

4 bell peppers, prefeerably a mix of yellow, orange, and red

1 tsp finely chopped fresh chives; more to taste

1 tsp finely chopped fresh parsley; more to taste

1 tsp finely chopped garlic

2 tsp small capers, rinsed and drained

Good quality extra virgin olive oil

Kosher salt

Position an oven rack 6 to 7 inches below the broiler element and heat the broiler. Put the whole peppers on a baking sheet and broil until the skins are blistered and blackened, about 7 to 8 minutes. Turn carefully with tongs to expose an uncooked side and broil again until blackened. Repeat until the peppers are charred on all sides. Transfer them to  a large bowl, cover the bowl with a dinner plate, and let the peppers steam for at least 15 to 20 minutes or until cool.

Working over the bowl to catch the juices, peel the skin off a pepper, pull out the stem and seed cluster, and separate the pepper into wide strips. Strip away any remaining seeds and trim off any white membrane. Layer the slices in a container and repeat with the remaining peppers. STrain the collected juices over the peppers. Cover and chill.

About a half hour before serving, arrange the roasted peppers on a dish. Sprinkle with  the chopped chives, parsley, garlic, and capers. Scatter more chopped herbs over the top, drizzle with good olive oil, and season with just a little coarse salt, remembering that the capers can be salty.

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