Grilled pepper salad

4 servings

Ingredients

Quantity Ingredient
Peppers - green; red and yellow, as
; many as you like

Directions

Quarter as many peppers - green, red and yellow - as you need (one will serve 2-3 people) and remove the seeds.

Preheat the grill (or barbecue) thoroughly. Grill the peppers skin side close to the heat, until the skins are thoroughly blackened and blistered.

Drop into a plastic bag, knot the ends and leave until the peppers are cool enough to handle. The captured steam loosens the skins so that they will strip off easily.

Once skinned, cut the peppers into strips and place in a dish with any juice they have given out. Drizzle over some olive oil, add a little crushed garlic if you wish, then season with salt and freshly ground black pepper. Leave to cool and scatter over a little chopped fresh parsley, or roughly torn up basil leaves.

Anchovy fillets, halved lengthways, or pitted black olives, roughly sliced, or strips of sundried tomato preserved in olive oil are all good additions, their saltiness highlighting the sweetness of the grilled peppers. A teaspoon or so of Balsamic vinegar adds a mellow hint of sharpness.

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