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4 medium red bell peppers, seeded and sliced lengthwise into six pieces
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3 tablespoons extra-virgin olive oil
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1/4 teaspoon salt plus additional to taste
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1/2 teaspoon freshly ground black pepper plus additional to taste
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3 tablespoons drained capers
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1 tablespoon finely chopped red onion
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2 tablespoons chopped fresh parsley
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1 teaspoon red wine vinegar
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