Roasted Peppers with olives and capers

Sometimes all we need is a simple recipe using good ingredients.  This recipe is flavorful and can be eaten as a salad, or use it as a topping for crostini.

Use red, yellow and orange peppers.

Put some salt in some olive oil then brush the peppers with it. Place on a baking sheet and roast in a 400 degree oven for 20 to 30 minutes, turning over as needed. The skin needs to blister and start coming away from the meat. Remove from oven and allow to cool. Peel off the skins and cut into 1 inch wide long pieces. Place in a bowl. Do not rinse or you will lose much of the flavor.
You can also roast the peppers on the grill.

To the bowl add capers, strong black Italian olives chopped, chopped parsley, chopped anchovy, minced garlic, salt, and chili flakes (optional). Toss. Allow to sit for at least 30 minutes before eating but the longer this sits the more flavorful it is.

Enjoy!