Mixed grill balsamic peppers

Roasting peppers is worth the effort as it brings out their full colour and sweetness; the balsamic vinegar adds a delicious tang.

Serves 4

Prep time 20 mins + standing

Cooking time - 15 mins

Syn free

Ingredients:-

4 Yellow peppers

4 Red peppers

2 Orange peppers

1 Garlic clove, peeled and crushed

2 tbsp Balsamic vinegar

salt and freshly ground pepper

A handful of fresh basil leaved

To serve - Red endive or Radicchio leaves

Method:-

Halve and de seed the peppers and place on a foil lines grill rack, cut side down. Heat a grill to medium-high and place the peppers under it. Cook for 12-15 minutes or until the skins are charred and blackened. Remove from the grill and place in a large plastic bag. set aside for 10 minutes.

When cool enough to handle, carefully peek the skins off the peppers, discarding the skins but saving any of the juices in a bowl. Cut the peppers into strips and add to the bowl with the crushed garlic and balsamic vinegar.

Season and toss to mix well. Cover and let stand at room temperature for 30 mins for the flavours to develop.

To serve, arrange a few red endice or radiccio leaves on the base of four serving plates. Toss the basil in with the peppers and divide the mixture between the four plates. Serve immediately