Ingredients

The following ingredients have 5 Servings
  • 3 red and 3 yellow peppers
  • 3 tbsp extra-virgin olive oil , plus extra for grilling
  • 1 large garlic clove
  • 1 tbsp white wine vinegar
  • 2 tbsp pine nut , toasted
  • 1-2 tbsp capers
  • few basil leaves , shredded (optional)

Instruction

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the