3 roasted peppers
2 tbsp capers, rinsed and chopped
2 tbsp juice from peppers
1/4 cup olive oil
1 clove of garlic, minced
1 tbsp Balsamic vinegar
2 tbsp chopped fresh oregano
2 grilled Italian sausages
Peel the peppers over a bowl to catch their juice. Rmove off of the seeds. Cut the peppers into 1-inch pieces and place them on a platter. Scatter with the capers
In a small bowl, whisk together the pepper juice, olive oil, garlic and vinegar. Season with the pepper; the capers should provide enough salt. Stir in the chopped oregano.
Slice the sausages into 1/2-inch diagonal sliced and then toss with the peppers. Pour of the dressing and serve.
Serves 3, or 6 as a side dish.