Roasted peppers

• olive oil↗5 tbsp tbsp
• peppers↗4

  (red, yellow or orange are best)

• garlic clove↗1

  crushed

• red wine vinegar↗2 tbsp tbsp
• handful capers↗

  rinsed

• handful flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.

2. 2

   Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.