By charring peppers (capsicum) you add a wonderful smokiness to the flavour. You also soften the flesh which adds a juiciness and sweetness.  You can then marinate them as I have done here.  They can then be used in so many ways.  They are the perfect side to any barbecue meal.  They can be torn into strips and tossed through potatoes or chickpeas to create a fabulous salad.  However one of my favourite ways to enjoy this dish is layer them over a grilled piece of sourdough, spoon over the juicy oil and shave a little parmesan or crumble a little feta. So good. 

Preparation time - 30 minutes, plus 30 minutes marinating

Cooking time - 10 minutes

Skill - easy

Serves 4

Ingredients

2 red peppers

2 yellow peppers

250g cherry tomatoes

3 cloves garlic, peeled and sliced thinly

Extra virgin olive oil 

2 Tbsp balsamic vinegar

Sea salt flakes

Basil, oregano or marjoram leaves

Method

Begin by charring the peppers.  This can be done directly by placing the whole pepper over a naked flame (be careful) or by placing them onto a hot barbecue.  They can also be placed under the grill.  Whichever way you decide, you need to keep a watchful eye as you are wanting the skin of the pepper to blister and go black.  However there is a difference between blackening the skin to burning the pepper.  You will need to rotate the pepper often to get the pepper evenly blackened.

Once the pepper is black all over, place the whole pepper into a bowl and cover with a plate.  Leave the peppers to steam for 15 minutes or longer.  This will help to remove the blistered skin and it also helps to soften the flesh.

Now onto the tomatoes, either place into a hot dry pan and give it a shake or two until the tomato skin blisters and just starts to burst.  Remove and place onto your serving dish.

If using the barbecue, place them directly onto the hot grill.  They will blister within minutes.  Remove when the skins start to pop. If using the grill, place them on a tray under the grill, give them a shake and remove when they begin to pop.  

Now that the peppers have had time to cool and sweat a little it is time to remove the blackened skins.  This job is messy but it is worth it.

Rub the skins with your hands and the skin will easily crumble off.  It is not recommended to rinse the peppers under water, just wash your hands and run your clean hands over the peppers. Remove the stalk and seeds and tear the flesh into pieces.

Place the peppers onto a large platter along with the tomatoes.

Scatter over the garlic slivers, sprinkle with a little sea salt.

Generously drizzle (pour) over the extra virgin olive oil and finish by dripping the balsamic vinegar all over.

Pick leaves of the herbs and scatter over.

Allow to marinate for 30 minutes.  

Always eat this at room temperature.