INGREDIENTS

INSTRUCTIONS

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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