3-roasted red peppers 2-tbsp capers, rinsed and chopped 2-tbsp juice from peppers ¼-cup olive oil 1-clove of garlic, minced 1-tbsp Balsamic vinegar Freshly ground pepper 2-tbsp chopped fresh oregano 4-grilled Italian sausages 2-small tomatoes, cut into chunks 10-12 baby potatoes, boiled and cut in half

Peel the peppers over a bowl to catch their juice
Remove all 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 pepper; the capers should provide enough salt
Stir in the chopped oregano 
Slice the sausages into 1/2-inch diagonal slices and then toss with the peppers
Add the potatoes
Pour over the dressing and serve

Serves 2

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