< Return to Seasonal Recipes

Roasted Peppers with Preserved Lemons and Capers


4 sweet red peppers
4 sweet orange peppers
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup drained small capers
2 wedges of a preserved lemon, flesh discarded, rind thinly sliced


  1. Preheat grill to high. Roast peppers whole until blackened all over on the grill.
  2. Once blackened, place in a bowl and cover with plastic wrap. Allow to steam for at least 10 minutes.
  3. Rub off the blackened skin of the peppers; do not rinse under water. Peel the peppers, discarding the cores and seeds.
  4. Cut the peppers into 2/3-inch strips.
  5. In a large bowl, mix the pepper strips with the olive oil, capers and preserved lemon and season them lightly with salt.