Two red, green and yellow peppers
a tin of anchovies or 2 oz black olives
fresh thyme and rosemary, finely chopped
4 tbsp extra virgin olive oil
salt and pepper
How to prepare
Heat the grill until hot. Seed the peppers and slice them length ways into thin slices. Place them in a shallow oven proof dish in blocks of red, yellow and green. Tuck the olives or anchovies in amongst them and sprinkle with the herbs. Pour over the olive oil. Grill until soft and slightly charred, carefully turning the peppers over so the colors don’t get too mixed up. Season and if desired drizzle over a little more olive oil. Good both hot and cold. Soak up the juices with either focaccia or ciabatta.