GRIDDLED PEPPERS

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

BASIL & BALSAMIC

Step 2

– SERVES 6 –

Step 3

ON THE DAY Drain 1 × 16-oz jar of roasted red peppers, slice into each so you can

Step 4

open them out like a book, then pat dry with paper towel. Char on a screaming-hot

Step 5

grill pan until bar-marked on one side only, then remove to a platter. Drizzle with 1 tablespoon of extra virgin olive oil and a little balsamic vinegar, then season with black

Step 6

pepper. Peel, very finely slice and scatter over ½ a clove of raw garlic, then pick over

Step 7

the leaves from 2 sprigs of basil. Serve at room temperature or cold