Grilled pepper salad

Ingredients for 6 servings:

• 6 bell peppers, colored
• 3 tsp red wine vinegar
• 2 garlic cloves, finely chopped
• 3 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp capers, small
• 1 tbsp oregano, fresh, chopped
• 2 tbsp pine nuts, roasted

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 28 minutes

nice starter for a barbecue menu

Cut off the tops and bottoms of the peppers, remove the seeds, and then cut in half lengthwise to create a long strip. Grill on a preheated grill over direct, high heat (approx. 230-290°C) for approx. 6-8 minutes until blackened. Cover with foil in a bowl and let it steam off for 10 minutes, then peel off as much of the skin as possible. Cut the flesh into strips. Mix the remaining ingredients into a vinaigrette and drizzle it over the pepper strips. Let it marinate. Sprinkle with toasted pine nuts before serving. Serve with freshly baked white bread or baguette.