Nonna’s grilled peppers

Nonna's grilled peppers

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  • 6 to 8
  • Easy
  • Dairy free Health conscious Vegan recipe collection
  • 20 minutes
  • 15 minutes


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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