If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
Step 2
2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
Step 3
3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
Step 4
4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.
