Marinated grilled Romano peppers

Halve 500g Romano peppers (long paprikas) and remove the seeds, Preheat a grill to a high heat and grill the Romano peppers, skin side up for about 10 mins, until the skins are blistered and blackened all over

Cool and remove the blackened skins,  tear the peppers into large strips

Mix 25ml of sherry vinegar, 25ml of balsamic vinegar, 150ml of extra virgin olive oil, 50g of garlic cloves, whole cloves lightly crushed in the skins, 25g of fresh thyme, 25g of fresh rosemary, whole sprigs

Transfer the peppers to a large bowl and add marinade. Cover the bowl with cling film and leave to marinate for at least 45 minutes

Strain the marinade through a sieve and discard the garlic and herbs. Dress the pepper strips in the strained marinade liquid and set aside until required. Feeds 2.

F.i. to accompany grilled lamb

(Here Luke Holdens original recipe)