Roasted Bell Pepper Salad

• 2 red bell peppers
• 1 yellow bell pepper
• 1 orange bell pepper
• 1/3 cup pitted kalamata olives, quartered
• 1/4 cup olive oil
• 2 tablespoons drained capers
• 6 fresh basil leaves, torn into pieces
• 4 garlic cloves, minced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

1. Preheat the broiler.
2. Cover a heavy baking sheet with foil.
3. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers over occasionally, about 20 minutes.
4. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature.
5. Peel and seed the peppers, and cut them into 1/2-inch-thick strips.
6. In a medium bowl, toss the pepper strips, olives, oil, capers, basil, garlic, and 1/2 teaspoon each of salt and pepper to combine.
7. Season with more salt and pepper to taste, and serve.
8. (The salad can be made up to 2 days ahead.
9. Cover and refrigerate.
10. Bring to room temperature before serving.)

red bell peppers, yellow bell pepper, orange bell pepper, olives, olive oil, capers, fresh basil, garlic, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-bell-pepper-salad-376660 (may not work)