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These are so easy to make and so expensive if you buy them ready made—so make your own now that BBQ season is here!
Serves 6-8:
4 large red peppers
3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
Heat the grill, prepare peppers by cutting off the top and bottom, deseed and cut into quarters lengthwise removing any of the inside membranes. Place peppers on a flat grilling sheet with the outside skin exposed to the flame. Grill until the outer skin is charred black all over. Place in a plastic food bag, seal and leave for 10-15 minutes to cool.
Remove the outer charred skin (this will easily peel off) wash peppers to remove any pieces of burnt skin, pat dry on a paper towel. Arrange peppers in a shallow dish and pour over the oil and vinegar. Let sit for 1-2 hours before serving.
Delicious on their own with a nice, crusty loaf to dip into the oil and vinegar, on salads, in a sandwich, on a grilled steak, in fact anyway you want to serve them!
