In anticipation of our October Cooking Demonstration on Charring, Blistering and Smoking, try this easy recipe for roasted and marinated peppers. They are deliciously sweet and tangy and will add some colour to a tapas platter, a touch of gourmet to your sandwich and some serious interest to a salad.
3 red peppers
3 green peppers
3 yellow peppers
Salt and pepper
½ cup olive oil
¼ cup White wine vinegar/ sherry vinegar
1 clove garlic, minced
1 tsp mustard
1 Tbsp chopped parsley
Light a fire, to get HOT coals.
Gently rub the peppers with olive oil and season with salt and pepper.
Place on the grill and roast until the skins blacken. Turn them every now and then.
Once evenly blackened, remove peppers from the fire and place inside a bowl. Cover with plastic and leave to steam for 10 minutes.
Remove the skins and seeds from the peppers.
Cut them into thick strips and place them on a serving platter.
Make the dressing by combining the olive oil, vinegar, garlic, mustard and thyme. Season and pour over the peppers. Add the chopped parsley.
Serve with soft cheese and toasted sour dough.
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