Name: Roasted Mixed Peppers with Capers and Marjoram
Yield: Makes 6 to 8 servings
Ingredients: 4 large red bell peppers; 4 large yellow or orange bell peppers; 4 large fresh Anaheim chiles*; 1/4 cup extra-virgin olive oil; 3 tablespoons drained capers; 2 tablespoons chopped fresh marjoram plus leaves for garnish; 2 garlic cloves, minced; 1 tablespoon white wine vinegar

Roasted Mixed Peppers with Capers and MarjoramPatricia Heal

Charring the peppers adds a smoky flavor and brings out their sweetness. Steaming the charred peppers before peeling them allows the skin to separate easily from the flesh. Be sure not to rinse the peppers as you're peeling them—you'll wash away flavorful oils and sweet juices.

Test-kitchen tip:

This side dish would also make a delicious sandwich or burger topping—or coarsely chop the roasted peppers and chiles and serve with goat cheese and crostini.

Recipe notes

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