• 2 each large red bell pepper
  • 2 each large yellow bell pepper
  • 1 larger garlic clove finely chopped
  • ¼ cup olive oil
  • ⅓ cup kalamata olives
  • ⅓ cup capers
  • ½ fresh basil
  • 1 teaspoon Calabrian chili
  • 2 pinch salt
  • 2 pinch black pepper

Passo a passo

  1. In a half sheet tray, place the bell peppers and drizzle a little bit of olive oil. Roast them in a 500 degrees oven for 6-7 minutes (or until the skin blisters).
  2. After cooked and while they’re still hot, place them in a bowl. Cover immediately with plastic and let it steam (this will make the skin detach easier).
  3. Cut the bell pepper at julien and place it in a bowl.
  4. Add garlic, salt, pepper, Calabrian chilis, olives, capers, and hand-torn basil.
  5. Add the oil and let it marinade for 10 minutes or serve it immediately. This side is good cold as well.