Italian Antipasti: Bruschetta and Roasted Peppers Recipe | Laura in the Kitchen - Internet Cooking S

Ingredients

• About 1/2 lb of Ripe Tomatoes, vine ripe, plum or any kind you like
• 2 Cloves of Garlic, smashed and peeled but not cut
• 1 Tbsp of Capers, rinsed and finely chopped
• Few Leaves of Basil, chopped or torn
• Pinch of Dried Oregano
• Salt, to taste
• About 2 to 3 Tbsp of Extra Virgin Olive Oil
• 3 Bell Peppers
• 1 Tbsp of Red Wine Vinegar
• Pinch of Oregano
• About 3 Tbsp of Extra Virgin Olive Oil