Roasted red peppers and tomatoes salad

Transfer the charred peppers to a bowl and cover tightly to steam for 10 minutes, which helps loosen the skins.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Black Pepper

Equipment

Bowl

Plastic Wrap

Once cool, peel the charred skin off the peppers, remove the stems and seeds, and tear the flesh into large strips.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Black Pepper

Equipment

Cutting Board

Slice the tomatoes into thick rounds and arrange them on a serving platter along with the prepared pepper strips.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Black Pepper

3 pieces of Tomato

Equipment

Chefs Knife

Serving Dish

Scatter the thinly sliced red onion and capers over the vegetables. Drizzle with olive oil, season with coarse salt and black pepper, and garnish with fresh thyme.

Ingredients

2½ mL of Red Bell Pepper

1¼ mL of Black Pepper

½ piece of Red Onion

30 mL of Capers

45 mL of Olive Oil

2½ mL of Coarse Salt

5 mL of Thyme