ROASTED BELL PEPPERS!!
I personally prefer red or yellow peppers but this works just fine with any colour of bell peppers... wonderful appetizer or vegetable side, or delicious over a toasted bread (crostini)!
wash the peppers, arrange them on a baking tray and bake them in the oven at 180C / 350F for about 40 min. turning them over at the halfway point. (don't worry if they seem to be getting burnt)
Let it cool down a little to the point you can handle them without scalding your fingers. Peel off the outer skin, and remove the tops and the seeds inside. Strip them into several pieces.
Sprinkle with whole capers (rinse off the salt on the outside well), pine nuts, and/or roasted minced garlic. Drizzle a good quality evoo over.
Let it rest for at least for couple of hours, so the flavours can blend better.
Serve at either room temperature or chilled.
Also if you have REALLY lots of bell pepper to roast, here is another delicious solution...
Creamed roasted bell pepper sauce
Put the stripped roast bell peppers and sauteed onion and garlic(about half the amount of bell peppers) in a blender, mix with enough evoo to make a smooth composition, season with a little curry, coriander (if you have some fresh cilantro that's great!), cayenne pepper, ground cardamom and salt, and give another whip to let everything blend in.
Just add the spices little by little and get it to the taste to your liking...
This is a delicious and versatile condiment to pasta, couscous or grilled meat or veggies, on top of crostini, or you can use them just as you fancy... keeps in a fridge (store in a glass jar with some evoo lined on top) for a couple of weeks, also freezes very well!!
Buon Appetito