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Grilling peppers
How to roast peppers, removing the skin and seeds.
Points to remember
- Deseed peppers and cut into halves or quarters.
- Oil lightly, then place skin-side up on a baking sheet and grill on high, until the skin blackens and blisters.
- Place the hot peppers in a heat-proof bag and seal tightly. Leave to cool.
- Peel the charred skin from the peppers and use as part of an antipasti plate, a salad or stir through pasta.
Useful tips
- Place the peppers in the bag while hot and make sure to seal completely. The steam that's trapped softens the skin and makes it easy to peel off.
More tempting vegetable dishes
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