Marinated Peppers and Potatoes with Olives and Capers

1. 1

   Preheat the oven to 550F or the highest setting.

2. 2

   Place the bell peppers in a 9 x 13-inch roasting pan.

3. 3

   Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the salt.

4. 4

   Toss well to coat.

5. 5

   Roast the peppers until the skins begin to blister and peel, about 25 minutes.

6. 6

   Transfer the peppers to a bowl and cover tightly with plastic wrap so that no steam escapes.

7. 7

   Set aside.

8. 8

   Place the potatoes in a pot and cover with cold water.

9. 9

   Add 2 teaspoons of the salt and bring to a boil.

10. 10

    Reduce the heat to low and allow the potatoes to simmer until just tender when pierced with a fork, about 15 minutes.

11. 11

    Drain thoroughly and set the potatoes aside to cool.

12. 12

    Remove the peppers from the bowl and lay them skin side up on a cutting board.

13. 13

    Scrape away the skin with a chefs knife and discard.

14. 14

    Cut the peppers into 1-inch strips.

15. 15

    Transfer the peppers and potatoes to a mixing bowl.

16. 16

    Add the basil, olives, capers, and the remaining 1 teaspoon salt and 2 teaspoons olive oil and toss to combine.

17. 17

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.