Grill-Roasted Peppers with Sherry Vinegar, Green Olives, and Capers
Serves 4 to 6

Use a mix of red and yellow peppers, if possible. The Spanish flavors
in this dish work especially well with grilled fish, pork,
or chicken.

4 medium red and/or yellow bell peppers (about 1 1/2 pounds)
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
6 large green olives, pitted and chopped (about 1/4 cup)
1 tablespoon drained capers
1 tablespoon minced fresh parsley leaves

Grill peppers over medium-hot heat (you can hold your hand 5 inches
above grill surface for 3 to 4 seconds), turning several times with
tongs, until skins are blistered and charred on all sides, about 15
minutes. 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 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 hours.)


Original posting from Cook's Illustrated

Vicki