I don’t like bell peppers. I never have, but lately I’ve been trying to make dishes in new ways that feature ingredients I’m usually not so fond of. So when I made a vinegar-heavy bell pepper salad a few weeks ago, I was pleasantly surprised at how well it came out. So much so that I think I’ll be making this one over and over again:
2 red bell peppers
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons drained capers in brine
2 tablespoons basil
1. Preheat broiler. Meanwhile, half peppers lengthwise, discard stems and seeds, and put peppers in an oiled shallow baking pan.
2. Broil until charred and softened, about 15 minutes. Transfer to a bowl and cover and let steam for 15 minutes. Cool and peel peppers.
3. Toss together all ingredients and let stand for 1 hour to let flavors develop.