These roasted marinated peppers come together easily with just a few ingredients and a quick sear on the grill. Delicious when added to garlic-rubbed toast.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 4 – 5 medium peppers (red, orange or yellow)
- 10g flatleaf parsley, chopped
- 6 white anchovies, chopped
- Olive oil, to drizzle
- Sea salt and freshly ground black pepper
- 8 slices of sour dough bread
- 1 clove garlic, peeled
- Fresh basil leaves, to serve
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Method
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1Slice the peppers into quarters and scrape the seeds out. Sear on the Le Creuset 26cm Square Grillit for added flavour until tender. Place immediately into a bowl with the parsley, anchovies and a drizzle of olive oil and seasoning. Taste for seasoning as the anchovies are naturally salty.
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2Meanwhile, slice the sourdough and drizzle with olive oil. Rub both sides with the garlic clove. Heat the grill until hot and grill each slice on both sides until char lines appear. Serve hot with the marinated peppers as a starter. Serve with fresh basil leaves.
Cook’s Tip:
Any leftover marinated peppers can be stored in jar covered with olive oil and stored in the fridge for up to 1 week.
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