Grilled Pepper Salad

from Food & Wine Magazine

via Kathy and Jeff Lindenbaum

serves 4 generously

4 large peppers, 1 each red, yellow, orange and green

1/4 cup extra virgin olive oil, divided

2 garlic cloves, minced

2 tablespoons toasted pine nuts

2 tablespoons dried currants 

1 tablespoon drained small capers

2 tablespoon sherry vinegar 

1/4 cup coarsely chopped Italian parsley 

1/2 cup crumbled feta cheese

salt and pepper to taste 

Grill peppers over high heat, turning, until charred all over. Put peppers in a closed paper bag (or wrap in aluminum foil) and let stand until cool enough to handle. Peel peppers and discard charred skins, seeds and stems. Slice peppers lengthwise into 8 to 12 pieces each and arrange on a platter.

In a small skillet, heat 2 tablespoons of the olive oil. Add garlic and pine nuts, and cook until golden, about 3 minutes. Stir in currants and capers and whisk in the rest of the olive oil. Let cool and then whisk in vinegar. Stir in parsley and feta. Season with salt and pepper. Pour over peppers and serve.

If you want to stretch this dish, you could easily increase the number of peppers without changing the rest. It would also be great to serve with sliced grilled steak, either on a buffet platter or on individual plates.