Roast peppers and red onions

Serves 4

Walking around the market is the best thing for inspiration and I often end up just using one or two ingredients that are at their best. The market in Arenzano had these delicious long green peppers, similar to the ones you find in Turkish shops and that look like giant chillies. There were also lovely bulbous new season red onions that are similar in shape to the long shallots that us chefs use for cooking.

Ingredients like this really need very little doing to them except a good grilling on a barbecue or ribbed griddle plate and a drizzling with olive oil.

If you're struggling to find either or both of these ingredients, then just quarter some green peppers and quarter or thickly slice some peeled red onions.

8-12 long red peppers
8-12 new season red onions, halved or whole if small
3-4tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat a barbecue or ribbed griddle and lightly brush with olive oil. Cook the peppers and onions for 4-5 minutes, seasoning them half-way through cooking and turning them a couple of times, until tender. Arrange on a serving dish and drizzle with more olive oil.