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Roasted Red Bell Pepper Relish with Garlic, Capers and Parsley


3 large red bell peppers
3 tablespoon chopped fresh Italkian parsley
3 tablespoon drained capers
2 tablespoon extra-virgin olive oil
1 1/2 tablespoon minced garlic
2 tsp balsamic vinegar

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel, seed and finely chop peppers. Transfer to medium bowl. Add remaining ingredients. Season to taste with salt and pepper.

Makes about 1 1/2 cups.




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