Gluten-Free Grilled Peppers with Olives and Capers
Use red, yellow and orange bell peppers for this colorful starter. Place the savory mixture in a bowl and let your guests heap it onto gluten-free crackers or pieces of gluten-free grilled bread. This recipe can be made 2 days ahead and refrigerated; bring to room temperature before serving.
3 bell peppers (1 red, yellow, orange), quartered
lengthwise, stems, ribs and seeds removed
4 tablespoons extra-virgin olive oil, divided, more
-Coarse kosher salt, to taste
-Freshly ground black pepper, to taste
2 teaspoons balsamic vinegar
⅓ cup slivered pitted Kalamata olives
2 tablespoons drained capers
2 teaspoons minced shallot
2 teaspoons minced fresh thyme or Italian parsley
-Gluten-free crackers or grilled gluten-free bread
1. Prepare a barbecue grill, medium-high heat.
2. Place peppers in a medium bowl. Add 2 tablespoons oil and toss to coat. Sprinkle with salt and pepper and toss.
3. Arrange peppers on the grill, skin side down. Cover the grill and cook peppers until charred, 10 to 15 minutes. (Alternatively, broil peppers in the oven. Arrange peppers, skin side up, on a baking sheet. Broil about 2 inches from the heat until charred, 10 to 15 minutes.) Return peppers to the same bowl. Cover and let stand 15 to 20 minutes to steam.
4. Using a small knife or fingers, peel the peppers. Cut peppers lengthwise into ¼-inch thick strips; then cut crosswise into 1-inch long strips. Place peppers in a medium bowl. Add 2 tablespoons extra-virgin olive oil and vinegar and toss to coat. Mix in olives, capers, shallot and thyme. Season to taste with salt and pepper. Serve with gluten-free crackers or grilled gluten-free bread.
Each serving contains 269 calories, 1g total fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 283mg sodium, 41g carbohydrate, 3g fiber, 7g sugars, 3g protein, 24 Est GL.
Contributing chef Kristine Kidd (kristinekidd.com) is the former food editor of Bon Appetit magazine and author of Weeknight Gluten Free.