2 green peppers (or red)
1 large, mild Spanish onion
Cold-pressed, extra-virgin olive oil
1 (or more) garlic cloves
Roast or grill the vegetables (another way, tricky but effective, is to scorch them over a gas flame, turning until blackened outside, tender inside). To ease the skinning slip them, while still hot, into a plastic bag and seal. After 10 minutes the steam they generate makes then easy to peel.
Remove cores and seeds, trim into neat lengths and arrange in strips. Crush garlic finely and sprinkle on top. Drizzle with your best oil. Season with salt. Let flavours soak in and serve cold with country bread.Reuse content