Grilled Peppers (Serves 3 to 4)

May 9, 2017


This is a frequent guest on my table, be at as a starter with other grilled vegetables or as a side dish. I love the sweet smoked flavour from the grill topped with the garlic and herbs. Goes with near everything, and is lush on a slice of toasted sourdough when you allow all the juices to soak through.  I often use for couscous and rice salads, or even in sauces to have with my pasta. Here I use a griddle pan, however you can also put the peppers in a tray and cook under the grill.



  • 4 x Spanish bell peppers (red, orange and yellow)

  • Sprig of rosemary or oregano

  • 2 to 3 tbsp. of olive oil

  • 1 x garlic clove (minced)

  • Salt & Pepper to taste

  • Squeeze of lemon (optional)


  1. Heat a griddle pan until hot

  2. Add the peppers and cook until the skin blackens. Normally 30 minutes

  3. Turn every 5 minutes to ensure that all sides are cooked

  4. When ready place the peppers into a tuppawear box, or a clean bowl and cover with cling film to allow them to sweat and cool

  5. Take one pepper onto a chopping board and gently remove the skin.  Careful of any hot steam and juice in the pepper

  6. Discard skin, seeds and then chop the pepper into strips and add to a bowl

  7. Repeat the process with all the peppers

  8. Add any juice that’s left on the chopping board as this adds to the flavour

  9. Add the garlic, rosemary or oregano, seasoning and oil and mix

  10. This will last in the fridge for up to 4 days

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