2 large red bell peppers, roasted, peeled, seeded and cut into 2-inch slices
2 large yellow bell peppers, roasted, peeled, seeded and cut into 2-inch slices
2 tablespoons Filippo Berio extra-virgin olive oil
1 1/2 tablespoons white vinegar, Balsamic preferred
1/4 teaspoon salt
Grinding black pepper
3 tablespoons capers in salt, rinsed
1/4 cup golden raisins
Sorrel leaves for lining plate
2 tablespoons fresh minced basil or parsley
Prepare the 4 peppers and set aside.
Whisk together the olive oil, vinegar, salt, and pepper in a small bowl. Mix in the capers and raisins.
Place the pepper slices in a single layer in a rectangular non-aluminum pan. Pour the dressing over the top. Cover and marinate the peppers at least 2 hours or refrigerate overnight and then bring them to room temperature.
When ready to serve, line a serving platter with the sorrel leaves and place the peppers on the leaves. Sprinkle the basil over the top and serve with crusty bread or chips of Parmigiano Reggiano cheese.
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