Ingredients

Method

• 6 large red peppers
• 6 large yellow peppers
• 1 cup good quality extra virgin olive oil
• 5 cloves garlic, finely sliced
• 3 t dried Italian or Greek oregano
• 20 large fresh basil leaves, finely sliced
• Sea salt, to taste
• 1 t cracked black pepper
• 4 T balsamic vinegar
• 2 T small capers (optional)
• 1 cup pitted black olives

Method

Ingredients

Get 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.