Broiled Red Peppers And Tomatoes With Caper Vinaigrette

• 2 large red bell peppers (1 pound total)
• 2 tablespoons olive oil
• 2 large tomatoes (1 pound total)
• 2 tablespoons drained bottled capers
• 1 tablespoon red-wine vinegar

1. Preheat broiler.
2. Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
3. Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
4. Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.

red bell peppers, olive oil, tomatoes, capers, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/broiled-red-peppers-and-tomatoes-with-caper-vinaigrette-239247 (may not work)