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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.

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