Grilled Capsicum
 

Grilled Capsicum
= Mild pepper, see http://www.cuisine-vegetarienne.com/index.php?in_id=57
in case of doubt.

This recipe is not for immediate eating but will produce a nice "snack" to
eat, with a beer or 2, while the BBQ is at work.
Preferably use red and yellow mild peppers for this recipe.

Ingredients for a 1-liter jar
1 kg of mild peppers
Olive oil (French better, but Spanish, Italian and Greek OK)
2 garlic cloves
Thyme
Rosemary
2 laurel leaves
Salt, pepper

Preparation
Peel off the mild peppers. Cut them in 4 pieces, remove the seeds and white
parts
Baste them with olive oil
Place them on the grill, put salt and pepper
Cook 2 minutes one side, 2 minutes the other side.
Place them in a one liter jar, yellow and red alternately, placing in
between herbs and crushed garlic.
Pour the olive oil while the peppers are still hot.
Let it cool down, then close the jar.
Keep in the fridge.
Preferably, let them marinate for a week before eating
Try that over toasted bread slices (French bread if available).
You may also incorporate them into any salad.
Your 1liter jar will not last long :-)
Cheers
Daniel