3 red and 3 yellow peppers/capsicum
2 tbsp extra-virgin olive oil, plus extra for grilling
1 tbsp garlic infused oil
1 tbsp white wine vinegar
2 tbsp pine nuts, toasted
1-2 tbsp capers
few basil leaves, shredded (optional)
Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil.
Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
In a dish add the vinegar and garlic oil, and blend to make a dressing.
Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pine nuts.
Recipe from Good Food magazine