Pepper Antipasti

Ingredients

• 4 red bell peppers
• 4 tbsp olive oil
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 60 g capers (jar; drained weight)
• 250 g burrata

Instructions

1. 1.

   Wash, trim and quarter the bell peppers. Arrange them on a baking sheet lined with parchment paper and drizzle with 2 tbsp olive oil. Season with salt and pepper. Roast in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 4) for about 10 minutes.

2. 2.

   Meanwhile, wash the parsley, shake off excess water and roughly chop.

3. 3.

   Remove the peppers from the oven and place them on a platter. Distribute the parsley and capers over the pepper quarters. Tear the burrata into pieces and also lay it over the peppers. Drizzle with the remaining olive oil and serve the pepper antipasti.