"Another lovely starter from my cousin Betsy’s Tuscan kitchen. Recently she and George sold their home in Stielle, which was sad for the whole family. But that’s what recipes are for – they make memories last
forever."
Seves 6
2 large red peppers
2 large yellow peppers
4 Tbsp olive oil
2 garlic cloves, peeled, 1 minced, the other cut in half
2 Tbsp chopped parsley
Sea salt and freshly ground black pepper to taste
2 Tbsp capers, rinsed
1 baguette, sliced diagonally
Preheat a barbecue, griddle pan or grill to a high heat. Grill the peppers whole until charred all over. Allow to cool. When cool enough to handle, peel the peppers, remove core and seeds and cut the flesh into thin strips.
Combine the olive oil, minced garlic, parsley, salt and pepper in a bowl. Add the pepper strips and stir to combine. Leave to marinate at room temperature for 1 hour, or in the refrigerator for up to one day. Bring to room temperature before serving.
Preheat the oven to 180oC/350oF/Gas mark 4. Slice the baguette into 3-cm 11/4-in) thick slices. Arrange on a baking tray and toast for 2 minutes per side until slightly toasted. Rub the cut garlic over the toast. Top with the marinated pepper strips and serve.
This recipe minus the baguette stage, can be made up to a day in advance. Wrap and store in the refrigerator, but bring to room temperature before spooning over the toasted baguette.
Text and recipe copyright © 2008 Pippa Cuthbery and Lindsay Cameron Wilson
Photographs copyright © 2008 New Holland Publishers (UK) Ltd
Veggie! By Pippa Cuthbert and Lindsay Cameron Wilson contains over 90 recipes suitable for a vegetarian diet, including canapés, main courses and side dishes. A huge range of flavours and cuisines is encompassed, from dill and feta pie to five-cheese macaroni, from tomato and lentil soup to aubergine, pumpkin and spinach salad.
For more information about Veggie! Please
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