Roasted Marinated Red Peppers with Capers

Ingredients

• 3 large red bell peppers
• 1 tablespoon canola oil
• 1 tablespoon balsamic vinegar, or more to taste
• Kosher salt and freshly ground black pepper
• 1/4 cup capers, rinsed and drained
• 1 medium clove garlic, minced or grated on microplane
• 1 tablespoon minced fresh Italian parsley

Directions

1. Set a burner flame to high. Arrange the peppers right over the flames and char them, using tongs to turn them frequently, until the skins are black all over, 5 to 8 minutes.
2. Move the peppers to a bowl, then seal the bowl well with plastic wrap or aluminum foil. Leave them to steam for 10 minutes, then pull off the skins and throw them away. Take out and discard the stems and seeds.
3. Slice the peppers lengthwise into 1-inch-wide strips and place them in the bowl. Add the balsamic vinegar, capers, garlic, and parsley, then toss gently. Season with salt and pepper to taste, and add more vinegar to taste if you’d like. Refrigerate the peppers in a sealed container for up to 3 days. Bring them to room temperature before serving.