Roasted Tri-Pepper Salad

Tapas are little plates of savory bar food that are served as an accompaniment to sherry, beer, or wine. Though tapas are served in small portions, they are generally full-flavored. Bursting with Mediterranean flavors, this roasted bell pepper tapa is not an exception.

Whether I am ordering tapas at a bar or making them at home, I like to select a variety of plates with contrasting and complimentary flavors, colors and temperatures. I may serve some olives and almonds and some cold cuts such as Serrano ham and Manchego cheese, and then mix it up with some fried items like patatas bravas or croquetas. From there I might move on to some pinchos of grilled meat or chorizo, and perhaps some seafood, sautéed or fried, and then some vegetables such as setas (mushrooms), fried Padrón peppers, grilled asparagus wrapped in Serrano ham, or roasted pepper salad.

Roasted pepper salad has an acidic tang and because it is also served cold, it provides excellent contrast to many Spanish tapas. It also means that this dish can be prepared well in advance, and as colorful as it is, it makes it a perfect appetizer to bring to a party.

Ingredients:

· 3 bell peppers (preferably red, orange, and yellow)

· 3 T. olive oil

· 1 T. sherry vinegar

· 2 T. capers

· ¼ c. mixed Spanish olives

· 1 T. chopped fresh herbs of your choice (basil, tarragon, oregano, thyme etc)

· salt and pepper

Directions:

1. Roast the bell peppers on a grill or in a broiler pan. Turn them as the skin begins to blacken, blister and peel. When the peppers have been roasted on all sides put them in a plastic bag and allow the peppers to cool. Slip the skins off of the peppers and remove seeds and stems.

2. Cut the peppers in strips lengthwise. Arrange on a plate.

3. Drizzle with oil and vinegar and arrange capers and olives. Sprinkle with herbs, salt and pepper.

4. Serve with crusty bread.