(Serves 4 to 6)


  • 3 red peppers
  • 3 yellow peppers
  • 1 clove garlic
  • 60ml (1/4 cup) vinaigrette*
  • 15ml (1 tbsp) chopped fresh basil, or parsley


  • 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


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