Roasted Green Peppers with Caper Dressing New York Times Yield: 6 appetizer servings 6 medium-size green peppers Caper dressing (see below) Small black olives 6 anchovy fillets Preheat oven to 475o. Wash peppers, place directly on oven rack and roast 10 minutes. Turn two or three times. Increase heat to 550o. Turn peppers and cook 20 mintues longer or until skins are black. Cool peppers only until they can be handled. Strip off the black peel with a knife. Halve, core and seed peppers. Place in a 10x5x2-inch dish. Add caper dressing and marinate overnight. Serve garnished with olives and anchovies. Caper Dressing ½ cup olive oil ¼ cup red wine vinegar 1½ Tbsp. chopped capers ½ tsp. salt, or to taste 1/8 tsp. freshly ground black pepper Combine all ingredients and pour over roasted peppers.

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