Close this search box.
Roasted Peppers with Capers and Caper Leaves

Roasted Peppers with Capers and Caper Leaves

Renée Robinson

Is There Anything More Inviting Than a Platter of These Beauties?

Happy Day After Thanksgiving! I feel sure most of us are all cooked out after yesterday. But if you’re anything like me, your palate needs a rest from the richness of that classic meal. These very easy roasted peppers make a lovely addition to leftover turkey sandwiches or as a side for a simple grilled steak, etc. 

I’ve been making platters of roasted peppers for as long as I can remember, but this time I added an ingredient that is brand new to me – caper leaves packed in olive oil. I had no idea such a thing even existed, but was lucky enough to be gifted a jar and couldn’t wait to put them to use.

Caper Leaves in Olive Oil

The leaves are surprising in both flavor and texture.  They’re firm, but tender, and not nearly as strong and piquant as capers. There is a bite to them due to the fact they’ve been cured with a little salt and wine vinegar. I’m imagining how great they will be with olive oil roasted fish, other salads, rice dishes, etc. 

But are they necessary in order for a platter of roasted peppers to be delicious? No, of course not. I always use the same method for roasting peppers of all kinds. I slice them in half, clean out the seeds and membranes, place them on a foil lined sheet pan and set them under the broiler. When they’re sufficiently charred, I wrap them up in the foil and let them steam and sit until they’re cool enough to handle and peel.

Anchovy filets, sliced onion, and fresh herbs are only a few of the endless ingredients you can add to your platter. The only things absolutely necessary are the peppers, good olive oil, and a little salt. But to add some interest, I sliced a couple cloves of garlic, the zest from a lemon, capers and the caper leaves.

All you really need in order to enjoy these is some toasted slices of good bread dunked in the flavorful oil and topped with a slice or two of these peppers. Perhaps some cheese to go along with them. Or as I mentioned, adding them to a turkey sandwich is a very good thing. 

Roasted Peppers with Capers and Caper Leaves

Recipe by Renée Robinson



Roasting peppers couldn't be easier. Then you add really good olive oil, sliced garlic, strips of lemon zest, capers, and caper leaves. Add them to sandwiches, crostini, or as a side for grilled meats.

Cook Mode

Keep the screen of your device on


  • 3-4 large red and orange bell peppers

  • 2 garlic cloves, thinly sliced

  • Zest of 1 lemon cut off in strips

  • Fine sea salt

  • Extra virgin olive oil, approximately 1/2 cup, but I don’t actually measure it

  • Black Pepper

  • Capers, as many as you’d like

  • Caper leaves, optional


  • Line a half sheet pan with foil. Slice the peppers in half and remove the ribs and seeds. Place them on the foil lined pan and flatten with the palm of your hand. Place under the broiler and let cook until nicely charred. Immediately enclose either in the foil or a bowl. Cover and let sit until cooled to room temperature.
  • Peel the peppers. Do not rinse them under water. This removes too much of the flavor.
  • Place the peppers on a platter and add the garlic slices, lemon zest, and a light sprinkle of salt. Pour a generous amount of olive oil over the peppers and let them sit for awhile. I like to let mine sit for at least an hour in order for the flavors to mingle. Add a few grinds of pepper, strew on the capers and the optional caper leaves. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 512 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Facebook Comments

Facebook Activitry