Too-simple- for-words roasted peppers
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Serves 6
| 6 | mixed red and yellow bell peppers |
| 3 | tablespoons olive oil |
| 1/2 | clove garlic, thinly sliced |
| 2 | teaspoons capers |
| 5 | anchovy fillets, rinsed and patted dry (optional) |
| 5 | large fresh basil leaves, torn |
| Salt and pepper, to taste |
2. Place the peppers directly on the grill rack. Or set them on a rimmed baking sheet and place under the broiler. Cook, turning often, until they are completely charred on all sides and tender when pierced with a fork.
3. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside for 10 minutes or until they are cool enough to handle.
4. Using your hands, peel the peppers, and using a small spoon, gently scrape out the seeds. Tear the peppers into 1 1/2-inch-wide slices and arrange on a platter.
5. Sprinkle with olive oil, garlic, capers, anchovies, if using, basil, salt, and pepper. Toss gently. Serve or cover with plastic wrap and refrigerate; before serving, let the peppers come to room temperature. Adapted from Rebecca Okrent 
