Ingredients

• 6 assorted bell peppers (red, orange, and yellow)
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup drained capers
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon crushed dried red pepper

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Instructions

1. Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
2. Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.