Roasted Peppers And Tomatoes With Herbs And Capers

• 2 red bell peppers
• 2 yellow bell peppers
• 1 1/2 pounds Campari tomatoes, halved
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup fresh flat-leaf parsley leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon capers, rinsed and drained
• 2 teaspoons minced fresh garlic
• 12 nicoise olives, pitted and halved

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips.
3. Preheat oven to 400u0b0.
4. Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.
5. Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400u0b0 for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill.

red bell peppers, yellow bell peppers, tomatoes, kosher salt, freshly ground black pepper, parsley, extravirgin olive oil, fresh oregano, capers, fresh garlic, niueoise olives

Taken from www.myrecipes.com/recipe/roasted-peppers-tomatoes-capers (may not work)