In the Eastern Mediterranean region, peppers are used in a variety of delightful ways. During harvest season, they are commonly used for stuffing, salads, soups, and a particularly popular method is roasting. This process brings out peppers’ natural sweetness, providing a perfect canvas for a drizzle of olive oil and vinegar. I love this recipe when multicolored peppers are roasted. It is just so beautiful and so delicious as a pairing to your dishes. I often enjoy it in a pita bread by itself.

Ingredients:

• 6 multicolored peppers of the same size

Dressing:

• 1/4 cup olive oil
• 1 tablespoon dried mint
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 cloves of garlic, minced
• 3 tablespoons rinsed capers

Instructions:

1. Preheat the oven to 400°F.
2. Place the peppers on a baking pan and transfer to the oven. Roast for approximately 30 minutes, turning them every 10 minutes to ensure even charring of the skin.
3. While the peppers are still hot, peel off the skin. Cut them lengthwise, removing all seeds, stems, and white membranes. Arrange the peppers in a circular format on a serving dish, alternating the colors for a visually appealing presentation.
4. In a small bowl, mix the olive oil, dried mint, red wine vinegar, lemon juice, minced garlic. Pour this dressing over the roasted peppers and garnish with the rinsed capers.