This recipe for marinated roasted red peppers is from the new vegetarian Yotam Ottolenghi cookbook, Plenty. In the original recipe the peppers are used as part of a salad, but they also stand alone really well. Leave overnight to marinate if you can - the flavours are deliciously intense after they've had some time to develop. Serve in a salad like Ottolenghi, or on some nice crusty bread to soak up the sauce. I might even try adding mine to cous cous for a tasty homemade lunch.
Two big red peppers, de-seeded and quartered
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp water
1 large or 2 small cloves garlic, thinly sliced
1/2 tsp muscovado sugar
1/2 tsp thyme
Salt and black pepper to taste
1. Pre-heat oven to 180 oC. Toss the pepper quarters in a little oil and salt. Roast in the oven for around 35 mins, until soft and starting to colour.
2. When cooked, put the peppers in a bowl and cover with cling film. Let cool, then peel off the skins. Cut the pepper into strips.
3. Whisk together all the other ingredients, adding salt and pepper to taste, and pour over the pepper slices. Leave to marinate for at least an hour, or overnight at best.