The vibrant colours and intense smoky flavour of grilled sweet peppers conjure up dreams of holiday meals beside the blue Mediterranean — with the basil and oregano dressing adding to the illusion.
ingredients
serves 4
6 medium Bell peppers, 2 red, 2 green and 2 yellow
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 clove garlic, peeled and crushed
1 level tablespoon chopped fresh basil
1 level teaspoon chopped fresh oregano, or 1/2 level teaspoon dried oregano
Freshly ground black pepper
Basil sprigs to garnish
method
1. Lay the bell peppers on the grill rack and grill under a moderately high heat for 5 - 8 minutes, turning frequently until the skins are lightly charred and blistered all over. Put the peppers in a bowl, cover with a clean damp cloth and leave until they are cool enough to handle.
2. Skin the peppers, working over a sieve placed on a bowl, to catch the juices. Discard the skin, seeds and stalk, and cut the flesh lengthways into strips about 1/2 inch (13 mm) wide. Mix the different coloured strips together and turn onto a serving dish.
3. Mix the oil, vinegar, garlic, basil and oregano with the juices from the peppers. Season the dressing with black pepper and pour it over the peppers. Cover the dish and leave it to stand at room temperature for 1 hour. Garnish with the basil sprigs just before serving.
You can garnish the dish with nasturtium flowers if you can get them. Serve the peppers with warm whole wheat rolls for mopping up the delicious juices.
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