Roasted Peppers from Seasonal Salads by Fi Buchanan
Halve the peppers vertically and remove the seeds, then grill them under a hot grill for about 10 minutes, until the skins are blistered and blackened. While still hot, put them in a bowl and cover...
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Ingredients
- 2 or more garlic cloves, crushed (optional)
- a sprig of rosemary (optional)
- extra virgin olive oil to cover
- 4 red, yellow or orange peppers, or a mix
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