Roasted and Marinated Peppers

These vivid red, green and yellow strands are gipsy-like in their flash of colour, their strong spicy taste. The dish is a version of the roasted and marinated peppers eaten throughout much of the Mediterranean, especially Italy.

They add their tangy, spicy savour to a crusty French bread sandwich or a vegetable salad, or as an accompaniment to grilled foods. Vary the heat by your choice of peppers: more mild peppers make a gentler dish, chillies heat it up.