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Serves 4
2 large red peppers
2 large yellow peppers
90 ml (3 fl oz) extra-virgin olive oil
2 cloves garlic
salt and pepper
black olives and fresh parsley, to garnish
Put peppers under a hot grill, turning them until skins are
blistered and black all over. Place in a polythene bag and leave to
cool for 10-15 minutes. Peel skins off, remove stems and seeds and
cut flesh into strips. Arrange in a shallow dish. Drizzle olive oil
over peppers. Peel garlic, cut into slivers and scatter over
peppers. Season with salt and pepper, then leave to marinate for 24
hours. Serve garnished with black olives and parsley. |
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