Braised Peppers & Olives

Serves 4 


  • 2 red peppers and 2 yellow peppers
  • Sat and cayenne pepper
  • 4 garlic cloves, peeled
  • 100 ml extra virgin olive oil
  • 50 ml red wine vinegar
  • 50 g anchovies
  • 16 black olives, stoned
  • 1 small bunch fresh flat leaf parsley, leaves picked up from the stalks


  • Preheat your oven to 190 C
  • Cut each pepper in half lengthways, remove the seeds and cut them in half again.
  • Lay peppers side up on a roasting tray, and season well
  • Press the garlic cloves lightly but do not crush them, and add to the peppers in the tray.
  • Pour over olive oil and vinegar, cover the tray with foil, and pu in the oven.
  • Briase the peppers for 45 minutes until they are completely soft. Lift off the foil and transfer them to a bowl. Cover the bowl with clingfilm and leave for approximately 15 minutes.
  • Next skin the [e[[ers, but if any of the skins are really stubborn son’t worry too much. Just leave them, or you will end up with no peppers!!
  • To finish the vinaigrette, remove the whole garlic cloves from the tray, and crush in a bowl. Whisking in the cooking juices, and season well with salt and cayenne pepper. Pour this over the roasted peppers and serve with the anchovies, olives and flat leave parsley.


  • The olives and anchovies add a bit of bite and are a very traditional accompaniment. You could also serve these with fresh mozzarella or goats’ cheese and basil

Recipe by Alex MacKay and photos by Peter Knab