Marinated Peppers

These roasted and marinated peppers are a wonderful recipe to make over the warmer, summer months. Choosing ripe peppers for this recipe is important, as when they are still green they are watery in consistency and flavour. So look for big Italian peppers that are deep yellow or red all over, no green. The thinner-fleshed, irregular shaped peppers have the best flavour, as they have been grown and ripened in the sun.

This colourful medley of roast peppers taste fantastic. They are marinated in a mixture of salt, garlic, cider vinegar and olive oil. Add some herbs, like parsley or dill, and chillies for extra flavour.

Serve these peppers with bruschetta or a part of an antipasti board.

Serves: 4 as a side or starter

Prepare: 25 minutes

Cook: 20 minutes

Ingredients:

• 8 red or yellow bell peppers
• 2 garlic cloves, very thinly sliced
• ¼ cup olive oil
• 2 tbsp cider vinegar or red wine vinegar
• sea salt
• optional: 2tbsp chopped marjoram or sliced pitted black olives

1 . Preheat the oven to 200°C, gas mark 6. Place bell peppers on a baking sheet or on the grill. Roast/grill, turning occasionally, until skins are blistered all over, 15-20 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat for 5-10 minutes.

2 . Remove skins and seeds from peppers and discard . Tear peppers into about 2cm wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and optional 1tbsp marjoram or black olives; season with salt. Let them rest for at least 20 minutes and up to 4 hours.

Tip: Just before serving, taste peppers and season with more vinegar and/or salt if needed.