Too-simple- for-words roasted peppers
|6||mixed red and yellow bell peppers|
|3||tablespoons olive oil|
|1/2||clove garlic, thinly sliced|
|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