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.
Meanwhile, crush the garlic and a
generous pinch of salt to a paste using
a pestle and mortar. Add the vinegar
and 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