Char-grilled Peppers

This recipe for chargrilled red peppers is simple and the peppers taste delicious in several different recipes. I particularly like adding these to a tomato sauce, with some other veg and serving with pasta. Both the taste and the texture is better than using sautéed peppers.  

Serves 1

1 medium red pepper

1 tbsp good olive oil

Heat a grill to a medium-hot temperature.

Slice the pepper into full-length strips, about 1-2 inches wide. Place on tinfoil, skin side up, and drizzle with the olive oil.

Place under the grill for 10-12 minutes. Turn the peppers every five minutes. Remove when the skin of the pepper begins to blister and black spots appear.

Serve warm in a salad or with tuna steaks, or stir into a tomato-based pasta sauce (especially good as part of a veggie-pasta dish).