A Rainbow of Grilled Peppers

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   1.

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   To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise.

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   Core, seed and carefully trim off all of the inner white connective tissue.

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   Lay the pepper halves skin-side up in a single layer on a baking sheet.

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   Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.

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   2.

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   Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes.

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   Then slip off the charred skins and proceed with the recipe.

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   3.

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    Arrange the peppers decoratively on a platter.

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    Drizzle with the oil; season with salt and pepper.

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    4.

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    Place garlic slivers attractively around the peppers.

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    Scatter with the capers and sprinkle generously with the oregano leaves.

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    Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

* Per serving · 4 servings · Values may vary.

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