A colorful addition to the antipasti tray.  Little forks would be useful.

Ingredients:

• 3 red bell peppers
• 2 orange bell pepper
• 1/3 c pitted kalamata olives, thinly sliced
• 1/4 c olive oil
• 2 Tab drained capers
• 6 fresh basil leaves, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

Directions:

1. Preheat the broiler.
2. Cover a heavy baking sheet with foil.
3. Arrange the bell peppers on the baking sheet.
4. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
5. Enclose the peppers in a resealable plastic bag.
6. Set aside until cooled to room temperature, about 20 minutes.
7. Peel, seed, and cut the peppers into 1/2-inch thick strips.
8. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
9. Cover and refrigerate up to 2 days.

Source:  A Tasty Tour of Italy – VPWL April 2015