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Grilled peppers (V)

red pepper

These are so simple and great as an accompaniment to the lamb kebabs, grilled halloumi or just as part of a selection of summery antipasti.


Serves 4 as a side dish


4 peppers, red, orange or yellow


Get an overhead grill really hot.


Remove the stalk and seeds from the peppers and cut the flesh lengthways into quarters.


Place the pepper pieces skin-side-up on a grill pan or roasting sheet and grill until the skins are blackened. This will probably take around 10 minutes, but check them regularly as you may need to move them around the pan if they are blackening unevenly. Once the skins are uniformly black, remove from the grill, put on a plate and cover with clingfilm. When they are cool enough to handle, remove and discard the blackened skins.


Eat as they are, or preserve by packing into a sterilised jar and covering with olive oil before sealing.

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