I like to pair roasted peppers with a sharp aged cheese like provolone or a mild cheese like mozzarella or ricotta salata. They are also great with anchovies as an antipasto, stuffed into sandwiches, in frittatas, or as a first course with nothing more than some good bread. The dressing for the peppers is a simple one, flavored with basil or oregano and garlic; I halve the garlic and then remove it before serving so that it doesn’t overwhelm. There are any number of ways to roast peppers. This method is my favorite, because it’s much easier to remove the seeds before the peppers are cooked and you don’t have to watch them constantly as you do when they are grilled or broiled. Don’t hesitate to make a big batch of these. They keep well in the refrigerator, and without the dressing, the roasted peppers can even be frozen.
Serves 4 to 6.
INGREDIENTS:
- 4 large red or yellow bell peppers
- 1 garlic clove, halved
- ¼ cup chopped fresh basil or ½ teaspoon dried oregano
- 2 tablespoons salt-packed capers, rinsed and drained
- Salt and freshly ground pepper
- ¼ cup extra-virgin olive oil
- 6 ounces imported Italian provolone, cut into thin slices
INSTRUCTIONS:
- Place a rack in the top third of the oven and preheat the oven to 425°F. Line a large baking sheet with foil. Cut around each pepper stem with a small sharp knife and remove the stem, core, and seeds. Cut the peppers in half lengthwise. Arrange cut side down on the prepared pan, flattening them with your palm. Roast the peppers until the skin is spotted with brown and blistered, about 40 minutes, rotating the pan if necessary so that the peppers brown evenly. Remove the pan from the oven and let cool.
- With your fingers, pull off and discard the pepper skin. Cut the peppers into strips and place in a bowl. Add the garlic, basil, capers, salt and pepper to taste, and the olive oil and toss well. Let stand for at least 30 minutes. (The peppers can be made up to 24 hours ahead and refrigerated.)
- Just before serving, remove the garlic. Arrange the pepper salad in the center of a shallow serving platter, surround with the cheese, and serve.
