Marinated Peppers and Potatoes with Olives and Capers

• 2 red bell peppers, cored, halved and seeded
• 2 yellow bell peppers, cored, halved, and seeded
• 3 teaspoons olive oil
• 4 teaspoons salt
• 3 large Yukon gold potatoes, unpeeled, cut into 1 1/2-inch wedges
• 6 fresh basil leaves, torn into quarters
• 1/4 cup pitted kalamata olives, quartered
• 1 tablespoon salted capers, soaked in warm water for 10 minutes and drained

1. Preheat the oven to 550F or the highest setting.
2. Place the bell peppers in a 9 x 13-inch roasting pan.
3. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the salt.
4. Toss well to coat.
5. Roast the peppers until the skins begin to blister and peel, about 25 minutes.
6. Transfer the peppers to a bowl and cover tightly with plastic wrap so that no steam escapes.
7. Set aside.
8. Place the potatoes in a pot and cover with cold water.
9. Add 2 teaspoons of the salt and bring to a boil.
10. Reduce the heat to low and allow the potatoes to simmer until just tender when pierced with a fork, about 15 minutes.
11. Drain thoroughly and set the potatoes aside to cool.
12. Remove the peppers from the bowl and lay them skin side up on a cutting board.
13. Scrape away the skin with a chefs knife and discard.
14. Cut the peppers into 1-inch strips.
15. Transfer the peppers and potatoes to a mixing bowl.
16. Add the basil, olives, capers, and the remaining 1 teaspoon salt and 2 teaspoons olive oil and toss to combine.
17. Serve at room temperature.

red bell peppers, yellow bell peppers, olive oil, salt, gold potatoes, fresh basil, olives, capers

Taken from www.epicurious.com/recipes/food/views/marinated-peppers-and-potatoes-with-olives-and-capers-389636 (may not work)