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1
If you have a gas stove-top, heat 3 burners to high.
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2
Place the bell peppers directly on the flames and cook, turning the peppers from side to side and top to bottom, for 5 to 6 minutes, or until they are blackened and charred on all sides.
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3
You want to char the pepper skins but not cook or dry out the peppers.
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4
Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above.
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5
Or place on a hot outdoor gas or charcoal grill, following the directions above.
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6
Remove the peppers from the heat and put them in a brown paper bag; seal and let them steam in the bag for 5 minutes.
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7
Remove from the bag and peel, core, deseed, and cut off the inner ribs.
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8
Cut the peppers into 1/2-inch strips.
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9
The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.
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10
Arrange the peppers on a serving plate and drizzle the basil oil and vinegar on top.
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11
Sprinkle the caperberries around the plate and top with the shredded fresh basil.
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12
Variations:
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13
Use reduced balsamic glaze instead of regular balsamic.
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14
Simmer 2 cups balsamic vinegar in a medium saucepan over low heat for 40 minutes to 1 hour.
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15
Youll know its done when it coats the back of a spoon and is thick and syrupy.
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16
Remove from the heat and let cool.
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17
Place in a tightly sealed jar and refrigerate.
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18
The glaze will last for several weeks.
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19
Bring to room temperature before using.
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20
Add anchovies crisscrossed into an X on top of every other pepper.
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21
Sprinkle the top of the peppers with microgreens.
