Peperoni Arrostiti all'Acciughe

This is a perfect late summer antipasto. For best flavor, let the peppers rest at room temperature for about 30 to 60 minutes before serving.

Image by srqpix

4 to 6 servings

• Bell peppers, cut into 1-inch strips -- 3 or 4
• Anchovies, rinsed and chopped -- 4 to 5 filets
• Capers, rinsed -- 2 tablespoons
• Fresh oregano, minced -- 1 tablespoon
• Olive oil -- 1/4 cup
• Salt and pepper -- to taste

Method

1. Preheat oven to 400°F. Place pepper strips in a large bowl and toss with remaining ingredients.
2. Lay peppers skin side down on a baking sheet. Place in the oven and roast for 20 to 25 minutes, or until softened.
3. Arrange the roasted peppers neatly on a plate or serving platter. Drizzle with any extra olive oil remaining on the baking sheetand serve warm or at room temperature.

Variations

• The anchovies can be eliminated if you like.
• The peppers can also be grilled over an open flame. Sprinkle the capers over the grilled peppers at the end.
• Use a combination of red, yellow and green peppers for a colorful presentation.