Marinated Roasted Red Peppers

If you're still giving squash the cold shoulder and experience a deep-seated feeling of aversion towards the switch from summer veg to winter veg, here's a throwback to that wonderful time of the year.

If you've never tried making this celebrated recipe yourself before, I really think it's one you should make part of your staples; it's simple, fast, harder to fail than to nail, you can store it, you can personalise it and it doesn't cost an arm and a leg like the store-bought Italian glass-jared red peppers do.

Ingredients

- 2 cloves garlic, minced or thinly sliced

- 4 red peppers

- good quality olive oil

Recipe

Preheat oven at 200°C. Place peppers in the oven on a baking tray lined with a baking sheet and leave until completely blackened, turning over if necessary. Enclose in a paper bag to detach skin from flesh. Prepare infused olive oil with garlic, salt, pepper, rosemary, or any other component to your liking. Once peppers are cool, remove skin (should come off effortlessly!), stem and seeds, cut length-wise and brush with or immerse in infused olive oil.

Serve as tapas on its own, with fresh cheese (think queijo branco, young goat's cheese or feta), dress with olives, capers or other topping, or store in the fridge.