Roasted Bell Peppers with Caper Vinaigrette

Peppers

Set the oven to 200 °C. Arrange the whole bell peppers (600 g) on a tray and roast for about 40 minutes, until the skins are deeply blistered.

Use tongs to transfer the peppers to a bowl, cover the bowl with a plate and leave the peppers covered for 10 minutes so the skins loosen. Peel them, remove the seeds, and reserve the juices inside.

Caper vinaigrette

Combine the dijon mustard (5 g), stevia (7 g), caper brine (12 g), table salt (2 g), and black pepper (1 g) in a bowl. Stir continuously by hand while slowly pouring in the olive oil (75 g) to make an emulsion.

Finely chop the capers (10 g) and stir them into the dressing. Taste and adjust the salt if needed. Mix the dressing with the roasted pepper juices. Cut the peeled peppers into wide strips, arrange them on a plate, and spoon over the dressing.