This is a good side dish to add to a lunch of fresh bread, charcuterie and cheese. Enough for 4:
- 4 large peppers (‘bell peppers’ – yellow and red are the tastiest, but green add some colour contrast)
- 2 tbsp good (tasty) olive oil
- 2 tsp lemon juice
- Black pepper to taste
Claudia Roden (in The Food of Italy (Square Peg)), suggests roasting the peppers (whole) in the oven at 190C (170C in a fan oven/Gas Mark 4) for 30-45 minutes “until they feel soft when you press them and their skins blister and begin to blacken”. I followed her instructions, which are certainly less labour intensive than charring the peppers over a flame (or grilling them).
Once cooked, put the peppers in a pan with a tight fitting lid (or seal them in a freezer bag), and leave for 10-15 minutes. This helps to further loosen the skins.
Remove the peppers from the pan/freezer bag, and remove the skins, stalks, cores and seeds. Reserve the juice from cooking the peppers.
Cut the peppers into large slices, and place in a shallow dish. Make the dressing with the oil, lemon juice and 3 tablespoons of the pepper juice (strained). Season the dressing with black pepper to taste, and pour over the peppers.
Allow to cool and store in the fridge before serving.