If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.

　　

Ingredients

Makes 8 servings

　　2 each red, yellow, and orange bell peppers

　　2 tablespoons olive oil

　　Salt and pepper, to taste

　　3 large cloves of garlic, thinly sliced

　　1 tablespoon (drained) large capers

　　1 tablespoon whole fresh oregano leaves

　　8 slices peasant bread, toasted

　　

Step 1

1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.

　　

Step 2

2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.

　　

Step 3

3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.

　　

Step 4

4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

　　

Nutrition Per Serving

Per serving: 129 calories

　　20g carbohydrates

　　3g protein

　　4g fat

　　1mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.