Marinated peppers

In a small saucepan, fry the rosemary, garlic and paprika for 2-3 minutes. Set aside.

Preheat the oven to 180ºC and place on grill.

Cut the peppers in half, removing the stems and seeds and place skin side up on a baking tray. Grill till blackened.

Remove from the oven, and quickly place in a bowl, covering with plastic wrap.

Allow to steam in the bowl for 5 min. (This helps to remove the charred skins.)

Peel away the skins from the peppers and place on a platter or individual plates.

Season with salt and pepper and drizzle with the rosemary garlic oil.

Use these colourful peppers in salads, in pastas or place on toasted bread for a quick tapas!

Ingredients