Roasted Pepper Caponata
This red pepper caponata is a delicious appetizer that can be served as a dip for veggies, or as an accompaniment to some gorgeously creamy organic grass-fed cheese. It can also be used as a garnish to fish or meat dishes, part of a mezze platter, or a charcuterie board. Smokey with the natural sweetness of the peppers, the salty tang of capers and olives, caponata is almost always on the table.
Using fresh, organic ingredients will ensure you don’t accidentally ingest those pesky pesticides, especially since peppers and tomatoes are common culprits of pesticide use.
- 4 organic red bell peppers, roasted, deseeded, and diced
- 2 tablespoons chopped organic olives
- 1 tablespoon chopped organic capers
- 1 teaspoon organic oregano
- 2 tablespoons organic balsamic vinegar
- 1/4 cup organic onion chopped
- 4 cloves organic garlic, minced
- 2 tablespoon organic extra virgin olive oil
- 1/4 cup organic tomato chopped
- Salt and pepper to taste
- Roast the red peppers whole by preheating the oven to 450 degrees Fahrenheit, rubbing some olive oil on the peppers, and place in the oven for 20-30 minutes, until the skin is charred. Remove, cool, peel, and chop.
- Saute onions and garlic in olive oil over medium-high heat, until fragrant and translucent. Add olives, capers, tomato, and vinegar.
- Remove from heat, toss with tomatoes, roasted red pepper, and salt and pepper to taste. Serve with organic grass-fed mozzarella or ricotta.