(Serves 4 to 6)
Ingredients:
- 3 red peppers
- 3 yellow peppers
- 1 clove garlic
- 60ml (1/4 cup) vinaigrette*
- 15ml (1 tbsp) chopped fresh basil, or parsley
Method:
- Cut the peppers in half, seed and place on an oven tray.
- Roast under the oven griller until the skins are charred
- Cool slightly and remove the skins
- Cut in half again and place in a bowl
- Peel and finely chop the garlic, and toss into the pepper with the vinaigrette
- Garnish with basil or parsley
*Vinaigrette:
Shake together 2 tbsp white wine vinegar, 2 tsp Dijon mustard, 1 large clove of garlic (crushed), 6 tbsp light olive oil
Season and shake
