Recipe information
Total Time
1 3/4 hr
Yield
Makes 4 to 6 servings
Ingredients
2
lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3
tablespoons white balsamic vinegar
1
teaspoon sugar
1
/2 teaspoon salt
1
/4 teaspoon black pepper
2
tablespoons capers in brine, rinsed and drained
2
tablespoons chopped fresh basil
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Preparation
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.