Bright and colorful, sweet and savory. an excellent combination for any dish. We love the flavor of roasted peppers and the marriage of the peppers, marjoram, olives, and capers are an excellent choice to showcase them. This colorful plate with its sunburst of colorful peppers and sprigs of marjoram is also a beautiful centerpiece for your table. Steaming your peppers in a plastic bag will help you to remove the skins. Make sure to give them enough steaming time to peel off easily.
3 red bell peppers
3 yellow bell peppers
5 tbsp extra virgin olive oil
2 tbsp dry sherry vinegar or lemon juice
2 garlic cloves, crushed
pinch of sugar
salt and pepper
1 tbsp capers
8 small black olives
2 tbsp chopped fresh marjoram, plus extra sprigs to garnish
Preheat the broiler. Place the bell peppers on a wire rack or broiler pan and cook under a hot broiler for 10 minutes, or until the skins have blackened and blistered, turning them frequently. Remove. the roasted bell peppers from the heat, then put them in a resealable plastic bag. Let the bell peppers stand for about 15 minutes, or until cool enough to handle. The steam will soften the skins and make them easy to remove.
Take the peppers one at a time and make a small hole in the base and squeeze out the juices into a large bowl. Peel off the blackened skin with your fingers or a knife and discard it. Cut the bell peppers in half and remove the stem, core, and seeds, then cut each bell pepper into thin strips. Arrange the bell pepper strips in a sun pattern on a serving plate.
Add the olive oil, sherry vinegar, garlic, sugar, and salt and pepper to taste to the pepper juices. Whisk together until combined. Drizzle the dressing evenly over the salad. Scatter the capers, olives, and chopped marjoram over the salad. Garnish with marjoram sprigs and serve at room temperature.
