Sweet, spicy, sour, and bitter, try this roasted pepper and radicchio salad when you are looking for a creative side dish. Can also be made with kale, red preferred, tossed with some olive oil and roasted until just crispy.

1 red bell pepper

1 Anaheim pepper

1 yellow or orange bell pepper

1T olive oil

3 cloves of garlic, grated

1/2 pint cherry tomatoes, halved or 2 plum tomatoes, cut into chunks

2T capers

13 olives, pitted

Zest and juice of half of a lemon

2t balsamic vinegar

1t oregano

1 head radicchio, chopped into strips

Roast all peppers under a broiler, rotating in 5 minute intervals until charred on all sides. In a medium bowl, combine all the remaining ingredients except radicchio in a salad bowl. When the peppers are cool enough to handle, skin, seed, chop and add to the bowl.  Season and set aside for 30 minutes to marinate. Add radicchio and let sit for another 15 minutes or more.