Roasted Mixed Peppers with Capers and Marjoram
Roasted Mixed Peppers with Capers and Marjoram is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Char bell peppers and chiles over gas flame or in broiler until blackened on all sides.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChar bell peppers and chiles over gas flame or in broiler until blackened on all sides.
Place in large bowl; cover tightly with plastic wrap and cool.
Peel, seed, and stem peppers and chiles.
Cut bell peppers into 1-inch-wide strips.
Cut chiles into 1/2-inch-wide strips.
Place pepper and chile strips in medium bowl.
Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly.
Season pepper and chile mixture to taste with salt and pepper.
DO AHEAD: Can be made 2 days ahead.
Cover and chill.
Sprinkle marjoram leaves over and serve.
* Also known as California chiles; available in the produce section of many supermarkets and at Latin markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.