3 red peppers
3 yellow peppers
Maldon salt and freshly ground black pepper
3 garlic cloves, peeled and chopped
1 bunch dried wild oregano (ideally with wild flowers)
extra virgin olive oil
Preheat the oven to 220°C/425°F/Gas 7.
For four
Slice the peppers in half lengthways and remove the stem, the seeds and any pith. Turn the peppers over and cut into quarters following the natural grooves in the peppers.
Place cut side up in a baking tray, season with salt and pepper and the chopped garlic. Sprinkle the wild oregano inside the peppers and drizzle lightly with olive oil. Bake in the preheated oven for about 45–60 minutes.