For me, Summer at the Jersey Shore means visiting our local farmers for some of the finest produce.  This week I bought farm fresh red and yellow peppers, so you know what that means…time for another recipe.  I am going to share with you my recipe for roasted peppers.  You will need:

A total of 8 to 10 large red, yellow and/or orange Bell Peppers

2 Tablespoons of extra virgin olive oil

10 ounce jar of pitted Kalamata olives

1 Teaspoon of capers

Zest and juice of 1 large lemon

Fresh parsley

2 cloves of chopped garlic

Pinch of salt

In a baking sheet, roast your peppers on the grill, turning them so they roast on all sides.  Let the peppers cool to room temperature, so you can handle them.  Remove the skin, stem and seeds.  Do NOT rinse the peppers under water as you will remove the taste.  Place your roasted peppers in a bowl and add all of the other ingredients listed above.  Be sure to coat the peppers with your marinade.  You can enjoy them with chicken, fish, steak or in a sandwich.  I have also sliced the peppers into strips and put the mixture over penne pasta.  The lemon flavor makes these roasted peppers taste like Summer.  Give them a try.