Ingredients

• 2 roasted bell peppers, peeled and sliced
• 1 tbsp salted capers (rinsed well)
• A small handful (about 12) Gaeta or black olives, pitted
• 1 garlic clove, sliced or minced
• 2 pinches dried oregano
• A few fresh parsley leaves, chopped
• Salt, to taste
• 2–3 tbsp extra-virgin olive oil
• Crushed red pepper flakes or black pepper, to taste

👩‍🍳 Method

1. Roast the Peppers (if not pre-roasted):
   • Roast peppers in your oven, over gas flame, or use a microwave Crisp plate. Peel and slice into wide strips.
2. Sauté Everything Together:
   • In a large skillet, add the olive oil, then toss in the roasted pepper slices, garlic, capers, olives, parsley, oregano, a pinch of salt, and chili flakes (or black pepper).
3. Quick Cook:
   • Sauté on medium heat for 5–7 minutes, just enough for the ingredients to blend together. Do not overcook—you want the peppers to retain their texture and slight crunch.
4. Cool and Serve:
   • Let cool slightly. Serve warm or at room temperature. This dish is even better the next day!