Ingredients

4 Red and Yellow Peppers

150mls Extra Virgin Olive Oil

4 cloves Garlic (finely chopped)

75mls Balsamic Vinegar

1/4 teaspoon dried Thyme

Method

Place the whole peppers under the grill until charred on all sides, about 20 minutes, turning frequently.

Place roasted peppers in a plastic bag for about 10 minutes, then plunge them into cold water and peel.

Slice the peppers and season.

Combine the oil, balsamic, thyme and chopped garlic to make the marinade.

Place peppers in marinade for a couple of hours (preferably overnight).

Place the peppers in an ovenproof dish and bake at 350 degrees for 15-20 minutes.

Cooks Comments and Tips

Italian roasted peppers are delicious served with roast chicken or part of an antipasti salad.