Serve chilled as an antipasto with cold meats, or warm as a side dish. Garlic bread makes a delicious accompaniment.
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4 large mixed red, green and yellow (bell) peppers
4 tbsp olive oil
1 large red onion, sliced
2 garlic cloves, crushed
4 tomatoes, peeled and chopped
pinch of sugar
1 tsp lemon juice
salt and pepper
4 tbsp olive oil
1 large red onion, sliced
2 garlic cloves, crushed
4 tomatoes, peeled and chopped
pinch of sugar
1 tsp lemon juice
salt and pepper
method
1. Trim and halve the (bell) peppers and remove the seeds.
2. Place the (bell) peppers skin-side up under a preheated hot grill (broiler). Cook until the skins char. Rinse under cold water and remove the skins.
3. Trim off any thick membranes and slice thinly.
4. Heat the oil and fry the onion and garlic until softened. Then add the (bell) peppers and tomatoes and fry over a low heat for 10 minutes.
5. Remove from the heat, add the sugar and lemon juice, and season to taste. Serve immediately or leave to cool. The flavours will continue to develop as the salad cools.
2. Place the (bell) peppers skin-side up under a preheated hot grill (broiler). Cook until the skins char. Rinse under cold water and remove the skins.
3. Trim off any thick membranes and slice thinly.
4. Heat the oil and fry the onion and garlic until softened. Then add the (bell) peppers and tomatoes and fry over a low heat for 10 minutes.
5. Remove from the heat, add the sugar and lemon juice, and season to taste. Serve immediately or leave to cool. The flavours will continue to develop as the salad cools.
serving amount
serves 4
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