This roasted pepper salad is easy to make and improves in flavor the longer it marinates. Perfect on its own or as part of an antipasto platter, it features grilled sausages as a delightful pairing.
1: Preheat the broiler.
2: Cover a heavy baking sheet with foil.
3: Arrange the bell peppers on the baking sheet.
4: Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
5: Enclose the peppers in a resealable plastic bag or wrap in foil.
6: Set aside until cooled to room temperature, about 20 minutes.
7: Peel, seed, and cut the peppers into 1/2-inch thick strips.
8: Combine the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl.
9: Cover and refrigerate up to 2 days.
