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These marinated peppers work really nicely served just like this along side other dishes as part of a mezze with Mediterranean flavours. Add them to salads, with black olives and capers, they add a lovely sweet depth to tomato based sauces or lovely turned into a dip or dressing.
2 bell peppers
2 cloves garlic
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
small handful basil, torn
Pre heat the oven 220c, place the whole peppers on a lined baking tray and roast for 20 minutes. The skin should be blackened. When they’re ready, remove from the oven and place in a bowl, cover and leave for 10 minutes. Once cool enough to handle, remove the seeds and peel the peppers.
While the peppers are roasting, prepare the marinade. Finely slice the garlic and measure out the vinegar, olive oil into a bowl, with a pinch of sea salt & freshly ground black pepper. When the peppers are peeled, slice and place marinade, cover or transfer to jar to marinate for at least an hour or over night.
When ready to serve, mix through torn fresh basil.