The Dunsandel Store's Roast peppers

While you have the barbecue going you can roast some peppers which can keep for another day.


Red or yellow peppers/capsicums


Rub red or yellow peppers with olive oil and place on a hot barbecue to allow them to char all over. They are ready when they are blackened and have slightly collapsed. Allow to cool a bit and peel off the black skin - it will come off easily. Cut in half and remove the core and seeds and save any juices that oooze out. Slice the peppers, season with salt and pepper and some chopped herbs if you like. Zip with olive oil and add back the juices.

They will keep in the fridge for a few days and are useful as a bruschetta topping, added to salads or as an accompaniment to grilled meats, poultry or fish.