Roasted Red Peppers with Basil Oil, Caperberries, and Balsamic

1. 1

   If you have a gas stove-top, heat 3 burners to high.

2. 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.

3. 3

   You want to char the pepper skins but not cook or dry out the peppers.

4. 4

   Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above.

5. 5

   Or place on a hot outdoor gas or charcoal grill, following the directions above.

6. 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.

7. 7

   Remove from the bag and peel, core, deseed, and cut off the inner ribs.

8. 8

   Cut the peppers into 1/2-inch strips.

9. 9

   The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.

10. 10

    Arrange the peppers on a serving plate and drizzle the basil oil and vinegar on top.

11. 11

    Sprinkle the caperberries around the plate and top with the shredded fresh basil.

12. 12

    Variations:

13. 13

    Use reduced balsamic glaze instead of regular balsamic.

14. 14

    Simmer 2 cups balsamic vinegar in a medium saucepan over low heat for 40 minutes to 1 hour.

15. 15

    Youll know its done when it coats the back of a spoon and is thick and syrupy.

16. 16

    Remove from the heat and let cool.

17. 17

    Place in a tightly sealed jar and refrigerate.

18. 18

    The glaze will last for several weeks.

19. 19

    Bring to room temperature before using.

20. 20

    Add anchovies crisscrossed into an X on top of every other pepper.

21. 21

    Sprinkle the top of the peppers with microgreens.

* Per serving · 4 servings · Values may vary.