This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini.  I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.