Step 1

Heat up a cast iron plate on medium high flame.

Step 2

Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.

Step 3

Once the peppers have cooled down, gently start peeling away the charred skins and discard.

Step 4

Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.

Step 5

In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.

Step 6

Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.

Step 7

Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.