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.
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.