Recipe: Roasting bell peppers to bring out their flavor is key to this dish

Roasting bell peppers adds a sweet, slightly smoky flavor. You can buy roasted peppers in a jar, but it’s so easy to do from scratch, and the flavors are so much more delicious. I love them napped with vinaigrette and served with burrata and toast. Served on individual small plates, it’s a first course. On a platter, it’s a scoop-it-up appetizer.

There are several ways to roast bell peppers. My go-to technique uses the broiler. Start by adjusting the oven rack to about 8 inches below the broiler element. Line a rimmed baking sheet with aluminum foil, leaving enough to overhang the sides. Place bell peppers in a single layer on foil. Broil them for about 5 minutes or until charred. Use tongs to give the peppers a quarter turn and repeat until all sides are charred. Remove from oven and pull up sides of foil to enclose the peppers. Set aside for 5 minutes to steam and then open foil. When cool enough to handle, peel and remove cores and seeds. Tear into strips over a bowl, adding strips and juices to the bowl. That’s it.

Roasted Bell Pepper Salad with Burrata and Toast

Serves 6

INGREDIENTS

2 red bell peppers

2 yellow bell peppers

1½ tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

6 large buttery green olives, such as Castelvetrano, pitted, chopped,

1 tablespoon drained capers

1 tablespoon minced Italian parsley

1 teaspoon minced fresh mint