SWEET RED PEPPERS WITH TOASTED PINE NUTS AND CAPERS

Steps:

• Char the peppers on all sides on the grill, seal in paper bag and let sit for at least 15 minutes then pull off skins and clean out insides. Do not rinse under water. Cut peppers into thin strips. In medium skillet, heat half the oil and fry the pine nuts until just golden, don't brown them, about 3 minutes over moderately low heat. Remove to side plate. Add the peppers, garlic, drained capers and 1/4 c water to skillet. Cover and cook until peppers are thoroughly cooked, about 3 minutes. Sprinkle with the parsley, vinegar, salt, pepper, the rest of the evoo, and toasted pine nuts and toss. Cover and store in the refrigerator for at least one day before serving.