Grilled peppers recipe
 Tender, sweet and smoked, these deceptively easy grilled peppers will brighten up any plate. 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes 4 mixed bell peppers, quartered and seeds removed 1 tbsp extra virgin olive oil 1 tbsp baby capers in brine, drained 1 tsp red wine vinegar handful fresh basil leaves sea salt flakes Method Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Preheat the grill or griddle to high. Tip the peppers into a large metal mixing bowl and drizzle over the olive oil. Toss until every piece of pepper is lightly coated with oil. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Lay the peppers on the grill, without any overlap. Cover with a lid or metal bowl, if using the griddle pan. Cook without lifting the lid away for 3½ minutes. Turn the peppers over (if using the griddle pan, carefully lift the bowl with a tea towel as it will be searingly hot), return the lid or bowl and continue to cook for another 3½ minutes. You may need to do this in batches depending on the size of your grill. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Once the peppers have cooked on each side, lift them into a heatproof bowl and cover with a plate. Set aside to steam for 15 minutes. The peppers will continue to soften as they steam. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Lift away the plate and peel away any pepper skin that is starting to curl. Stir through the capers, vinegar and basil. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Tip the peppers and any juices from the bowl onto a serving platter and sprinkle over a pinch of salt. Recipe tips Leftovers can be used in fajitas, to top pizzas, or stuffed in wraps alongside crumbled feta or grilled halloumi.