Bell peppers are at their best when grilled until black and then peeled. This dish serves them cold in a marinade, as part of an antipasti platter. The antipasti platter is made up of grilled mushrooms, grilled courgetter, roasted tomatoes and buffala mozzarella.
- 2 red bell peppers
- 1 red onion (100gr)
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- 1 tsp dried parsley
Grill the pepper until black. This can be achieved by using a blow-torch, by grilling them over a gas flame on your stove while held by a fork (this is the most annoying method though) or by placing them in an ovenproof dish under the grill in your oven and turning them when black (black doesn’t mean disintegrated, mind you).
Once black, place the peppers in a plastic bag or an airtight box. Leave for at least 20 minutes, so the vegetables can steam.
Now you can push the skin off. Deseed the peppers and cut them into strips.
Meanwhile, slice the red onion into strips and bake in some oil until soft.
Combine the oil, vinegar, parsley and salt and pepper to taste. Stir the peppers into the marinade along with the onions and leave to cool fully.