Roasted Peppers with Preserved Lemon and Capers

1. 1

   Preheat the broiler.

2. 2

   Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over.

3. 3

   Transfer the peppers to a large bowl, cover with plastic wrap and let stand for 10 minutes.

4. 4

   Peel the peppers, discarding the cores and seeds.

5. 5

   Cut the peppers into 2/3-inch strips.

6. 6

   In a large bowl, mix the pepper strips with the olive oil, capers and preserved lemon and season them lightly with salt.

7. 7

   Refrigerate the peppers overnight.

8. 8

   Serve the roasted peppers lightly chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.