| 1 | * (an assortment of red, yellow, orange and chocolate) roast the peppers in a 425 °F. |
| 2 | Oven for 45 minutes, turn the peppers several times until the skin is charred all over. |
| 3 | Remove the peppers from the oven and place them in a paper bag for 15 minutes to let them steam. |
| 4 | Alternatively, the peppers can be grilled whole, then peeled and seeded. |
| 5 | Peel the peppers carefully to remove all the blackened skin. |
| 6 | Cut the peppers open and remove the stem and seeds. |
| 7 | Cut the peppers into ?inch slices. |
| 8 | Over low heat, saute the garlic in the oil for about a minute. |
| 9 | Add the peppers and continue cooking for 5 more minutes. |
| 10 | Add half the parsley and salt and pepper to taste. |
| 11 | Remove from the heat and add the capers. |
| 12 | If you want added sharpness, add the vinegar. |
| 13 | Cool and season to taste with salt and pepper. |
| 14 | Garnish with chopped parsley. |
| 15 | Note: these peppers can also used alone or combined with sauteed scallops and leeks for a wonderful pasta sauce. |
| 16 | Per serving: 150 calories, 1 g protein, 7 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 90 mg sodium, 2 g fiber. |
| 17 | Sibella kraus writing in the san francisco chronicle, 10/27/93 |
