Roasted Pepper Salad With Capers & Pine Nuts

• 3 red peppers
• 3 yellow peppers
• 3 tablespoons extra-virgin olive oil, plus extra for broiling
• 1 garlic clove
• 1 tablespoon white wine vinegar
• 2 tablespoons pine nuts, toasted
• 1 -2 tablespoon capers
• 6 basil leaves, shredded (optional)

1. Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
2. Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.

red peppers, yellow peppers, extravirgin olive oil, garlic, white wine vinegar, pine nuts, capers, basil

Taken from www.food.com/recipe/roasted-pepper-salad-with-capers-pine-nuts-486248 (may not work)