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servings:

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.

• Coarse salt
• 1/2 pound green beans, ends trimmed
• 1/2 pound yellow wax beans, ends trimmed
• 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
• 1/4 cup capers, rinsed and drained (optional)
• 3 tablespoons sherry vinegar
• 5 tablespoons extra-virgin olive oil
• 3 pounds assorted bell peppers, quartered, seeds and ribs removed
• Freshly ground black pepper
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 6 to 7 ounces fresh ricotta salata cheese

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