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Tri-pepper salad

Pepper saladAs posted on Boston.com

2 tablespoons olive oil
4 cloves of garlic, 3 whole and 1 chopped
6 large bell peppers (2 red, 2 yellow, 2 orange), cored, seeded and cut into thick strips
Salt and black pepper, to taste
1/4 pound pitted Gaeta olives, chopped
3 tablespoons capers
2 tablespoons chopped Italian parsley

1. In a large skillet, heat the olive oil over medium high heat. Add the whole garlic cloves and all the bell peppers. Cook, tossing the peppers occasionally, for 15 minutes or until they just begin to soften and the skins start to wrinkle. Remove and discard the whole garlic cloves.
2. Add the chopped garlic, salt, and pepper to the pepper mixture. Cook for 1 minute. Stir in the olives and capers and cook 1 minute more.
3. Transfer to a platter and sprinkle with parsley. Let the mixture cool to room temperature. Cover loosely and refrigerate for at least several hours or for up to 1 day.

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“Tri-pepper salad”