Roasted Red Peppers with Basil Oil, Caperberries, and Balsamic
- 3 large sweet red bell peppers
- About 1/3 cup Basil Oil (recipe follows) or good olive oil
- 1 1/2 to 3 tablespoons Balsamic Vinegar
- 1 cup caperberries, or 1/2 cup capers
- 1 tablespoon shredded fresh basil leaves
- If you have a gas stove-top, heat 3 burners to high.
- Place the bell peppers directly on the flames and cook, turning the peppers from side to side and top to bottom, for 5 to 6 minutes, or until they are blackened and charred on all sides.
- You want to char the pepper skins but not cook or dry out the peppers.
- Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above.
- Or place on a hot outdoor gas or charcoal grill, following the directions above.
- Remove the peppers from the heat and put them in a brown paper bag; seal and let them steam in the bag for 5 minutes.
- Remove from the bag and peel, core, deseed, and cut off the inner ribs.
- Cut the peppers into 1/2-inch strips.
- The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.
- Arrange the peppers on a serving plate and drizzle the basil oil and vinegar on top.
- Sprinkle the caperberries around the plate and top with the shredded fresh basil.
- Variations:
- Use reduced balsamic glaze instead of regular balsamic.
- Simmer 2 cups balsamic vinegar in a medium saucepan over low heat for 40 minutes to 1 hour.
- Youll know its done when it coats the back of a spoon and is thick and syrupy.
- Remove from the heat and let cool.
- Place in a tightly sealed jar and refrigerate.
- The glaze will last for several weeks.
- Bring to room temperature before using.
- Add anchovies crisscrossed into an X on top of every other pepper.
- Sprinkle the top of the peppers with microgreens.
sweet red bell peppers, basil oil, balsamic vinegar, caperberries, fresh basil
Taken from www.cookstr.com/recipes/roasted-red-peppers-with-basil-oil-caperberries-and-balsamic (may not work)