Peperoni alla griglia

Name: Peperoni alla griglia (Grilled capsicum)
Cuisine: Italian
Ingredients: 2 large yellow capsicums (peppers); 2 large yellow capsicums (peppers); 2 large red capsicums (peppers); 2 large red capsicums (peppers); 2 tablespoons baby capers in vinegar, drained; 60 ml (¼ cup) extra virgin olive oil; a small handful chopped fresh parsley; 2 tablespoons baby capers in vinegar, drained; 2 garlic cloves, peeled and lightly crushed with the flat of a knife blade

Grilled capsicum

Preparation info

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You can add one or two chopped anchovy fillets to the olive oil dressing, or a drop of balsamic vinegar.

Ingredients

2 large yellow capsicums (peppers)
2 large red capsicums (peppers)
60 ml (

Europe
Italy
Side dish
Vegan
Tuscany
July

Method

Put the capsicum onto the chargrill (griddle) about 20 cm (8 in) away from the coals. Cook until the skins are blistering and quite charred in places. Transfer them to a bowl and cover the bowl with plastic wrap. Leave them for a few minutes. This will loosen their skins and make peeling easier. When they are cool enough to handle, remove their skins, inner fibres and seeds.

Cut them in