1. Preheat the oven to 375oF. Toss the peppers with 2 tablespoons of the oil and a little salt. Put in a roasting pan and roast for about 35 minutes, or until they soften and the skin is charred. Remove from the oven, put in a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thick strips.
2. Whisk together 2 tablespoons of the oil, balsalmic vinegar, water, sugar, thyme, garlic, and season with salt and pepper. Pour some of this mixture over the peppers and set aside for at least 1 hour, or overnight in the fridge. Set aside the remaining marinade.
3. Take the pepper strips out of the fride and drain before using. In a large bowl toss the basil, watercress, mache and spinach together, then add the the drained pepper strips, and capers. Dress the salad with the remaining olive oil, and as much of the marinade as you'd like. Taste and adjust the seasoning as needed.
4. Garnish with Gran Padano shavings and parsley.
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After 2 weeks of excessive eating over the holidays, we need to take a break so I've been making lots of salads and grilled meats to counteract all of the rich foods we've been eating.
As I mentioned before, I got a vegetarian cookbook as a gift last Xmas, so I decided to make one of the salads that were in the book. I've done roasted peppers before, but these were also marinated after roasting which made it so delicious.
I added more ingredients to make it filling enough for dinner, and I paired it with tilapia fillets done en papillote (baked in parchment). Yummy!