Our Grilled Peppers

Peperonata (grilled peppers) is a classic Italian antipasto. The flavours of the fire-roasted peppers, and the snap of the capers with the fresh garlic and parsley, give this dish its popularity around the world.

Ingredients

6 peppers (capsicums) (a mixture of green, yellow and red), deseeded and cut into quarters

20 g (¾ oz) parsley, leaves only

2 garlic cloves, peeled

1 tablespoon capers

8 tablespoons olive oil

Method

Heat the chargrill pan or plate until very hot. Lay the peppers on the chargrill pan and cook them nicely until the edges are blackened. Chop together the parsley, garlic and capers until combined, then add the olive oil. Transfer peppers and dressing to a bowl and store in a glass jar in the fridge. When covered completely in oil, the peppers will stay delicious for weeks.