- 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
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.
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.