The South African Cook Book by Diane Kersey - HTML preview

Grilled Peppers

One yellow pepper

One red pepper

Two green peppers

Method: Cook one yellow pepper and one red pepper or two green peppers under the grille or directly on a flame. (Using a long fork in the latter case). Peel and seed them. Cut each pepper in eighths and place them in a deep dish. Add olive oil, and chopped parsley. And some fresh garlic for added flavor. The peppers can be cooked days in advance as they keep very well as long as they are covered in olive oil. They go well with anchovies in olive oil. Serves 6