for 4 person

Charcoal/gas/electric grill

4	coloured peppers

Vinaigrette

3 tbsp	sweet balsamic vinegar
2 tbsp	olive oil
½ tsp	salt
a little	pepper

To serve

40 g	Parmesan by the piece, shaved into thin strips using a peeler
40 g	pine nuts, roasted
½ bunch	basil, leaves torn off

How it's done

Charcoal/gas/electric grill

With the lid down, grill the peppers over/on a medium heat (approx. 200 °C) for approx. 10 mins. all over. Remove the peppers from the grill, cover and allow to cool slightly, remove the skin, cut lengthwise into strips approx. 3 cm wide, serve on a platter.

Vinaigrette

Whisk the balsamic, oil, salt and pepper in a bowl.

To serve

Drizzle the vinaigrette over the peppers. Top with the parmesan, pine nuts and basil.

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