Smoky Red Peppers
“We use a lot of big leaf thyme in the Caribbean, which tastes very similar to fresh oregano,” says chef and supper club founder Marie Mitchell. “It goes brilliantly with the smoky, fruity spice in this vibrant side of Smoky Red Peppers.” For easy peeling, put the barbecued peppers in a sealed food bag or tightly covered bowl to steam and cool. Then simply rub to separate skin from flesh. Enjoy this side as part of Marie’s Caribbean barbecue menu – search online for her Allspice, Maple and Ginger Chicken
- Time: 40 min
- Servings: 6
Source: ocado.com
Ingredients
- red onions, quartered
- extra-virgin olive oil, plus extra for brushing
- romano red peppers
- mixed tomatoes
- ground allspice
- finely chopped oregano