Quick cheese straws
Gluten-free treat
Beetroot and strawberry cake
Cooking with
5 minutes
Cumberland sauce
Sweet mustard pickled vegetables
Roasted pear, blue cheese & walnut salad
Mushroom and potato frittata
Nonna’s grilled peppers
Load more
6 to 8
Easy
20 minutes
15 minutesGet your coals smouldering hot or set the oven grill to high. Arrange the peppers over the coals or on a tray positioned 12 to 15 cm below the grill element.
Grill the whole peppers on all sides until entirely black.
Place the peppers into a plastic bag for about 8 minutes, then remove all the black skin, cut in half, remove the core and gently scrape out the seeds.
Slice the peppers into 2 cm-wide strips and place into a bowl.
Once at room temperature add the remaining ingredients and combine well.
Serve immediately or chill for up to a week – the flavour improves over time.
TASTE’s take:
Ideally the peppers should be “burnt” on hot coals so when you next have a braai, seize the moment. They’re delicious on bruschetta, sandwiches, salads and as a side vegetable.