This has got to be the most tempting vegetarian recipe I have tripped across in quite some time. And that is saying a lot when you take into account I browse at least one cookbook and all the food magazines I can get my hands on (including old ones) every week.
And what's even better is this is an easy recipe that looks like it took a lot of work. Which, of course, makes you a star!
Vegetarian recipe for Roasted Peppers and Tomatoes Baked with Herbs and Capers
This is from a Deborah Madison book well worth reading: Local Flavors.
4 big bell peppers, red, orange, and yellow
1 large beefsteak-type tomato or 1 1/4 pounds other ripe tomatoes
2 smaller yellow tomatoes
6 flat-leaf parsley sprigs
1 tablespoon marjoram or 12 large basil leaves
1 plump garlic clove
2 tablespoons capers, rinsed
12 Nicoise olives, pitted
3 tablespoons olive oil, plus extra for the dish
sea salt and freshly ground pepper
Roast the peppers until charred (using your burner is the easiest way to go). Drop them into a bowl, cover, and set them aside while you prepare everything else. Then wipe off the blackened skin, pull out the seeds, and core and cut into wide strips. Trim off any ragged ends and set them another use.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise and gently squeeze out the seeds. Cut the walls into wide pieces. Reserve the cores for a soup or sauce.
Pluck the leaves off the parsley stems. You should have about 1/2 cup. Chop them finely with the marjoram and garlic, then put in a bowl with the capers, olives, and the olive oil. Season with 3/4 teaspoon salt and some pepper.
Preheat the oven to 400F. Lightly oil a small gratin dish. Add the tomatoes, peppers, and sauce and gently toss with your hands. Season with pepper.
Cover and bake for 20 minutes. Let cool before serving.