Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 jar capers
- 1 (16 ounces) bottle whole roasted bell peppers
- 1 bottle olives
- Salt and pepper, to taste
In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.