Marinated roasted peppers

These marinated peppers work perfectly as part of an antipasto platter, accompanied perhaps by some chilli poppers or marscapone, tomato and pesto hearts. They are also great on gourmet sandwiches, added to salads, chopped into pasta sauces or served alongside meat or on top of a pizza.

Once all the peppers have been eaten, use the remaining marinade for cooking instead of oil or drizzle it over salads for a delicious Mediterranean flavour. Download print-friendly version.
Ingredients (for 3 x 450ml jars):
10 mixed peppers
1 red onion
6 garlic cloves, finely chopped (I used my favourite new gadget, the Garlic Zoom)
A handful of fresh herbs such as basil and Italian flat leaf parsley, finely chopped. Herb scissors work like a dream.
6 tbsp (90ml) balsamic vinegar
6 tbsp (90ml) olive oil
Olive oil, for grilling

Method:
1. Core and de-seed the peppers. Cut them into quarters and lightly coat them with olive oil. Space them out evenly out on a baking tray, skin side up, and grill on high for approximately 10 minutes (until the skin’s blistered and slightly blackened).
2. Once done, place in a bowl and immediately cover with cling wrap (the steam will make it easy to remove the skin later on).
3. Meanwhile finely chop and dice the onion, garlic and fresh herbs (herb scissors help for this)
4. Once the peppers have cooled down and you can easily handle them, remove the skins (they should lift quite easily). Cut the peeled peppers into 2cm–3cm wide strips.
5. Combine the peppers with the herbs, onion, garlic, olive oil and balsamic vinegar. Mix well and spoon into sterilized jars.
For best results, leave to rest in the fridge for a day or two – they will keep in the fridge for a month.

Oh so easy and oh so pretty… and great as a pressie for the foodie who has it all.

Thanks to Karen Grandcourt for the pics.