Grill Roasted Peppers With Sherry Vinegar, Green Olives, And Capers

Directions

1. Grill peppers over medium-warm heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, till skins are blistered and charred on all sides, about 15 min. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add in vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hrs.)
2. Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or possibly chicken.