Needed for this recipe:
*or substitute Milanese Gremolata Olive Oil
4 bell peppers (red and yellow )
capers and/or caperberries, drained
black olives, drained.
6 Tablespoons Sunshine Coast Olive Oil Co. Herbes de Provence Olive Oil
4-6 Tablespoons Sicilian Lemon Aged White Balsamic
Preheat grill to medium (if you do not have a grill, see below for alternate cooking techniques). Coat peppers with Herbes de Provence Olive Oil and grill until charred on the outside. Let cool, then peel off the skins.
Slice cooled, peeled peppers into slivers, then toss with Herbes de Provence Olive Oil and Sicilian Lemon Balsamic. You can marinate them in the fridge for a few hours to improve the flavour intensity. Top with drained capers/ caperberries and olives.
Alternate cooking techniques:
Roast whole peppers in the oven until charred (check and turn every five minutes)
Or, don’t bother roasting them, simply slice, core and de-seed the raw peppers, leaving the peel on, and saute them in Herbes de Provence Olive Oil until tender.