Whenever we have people round for food, I always love to cook lots of dishes where everyone can help themselves. I think this is much more enjoyable for everyone, as you can have as much or as little as you want, and you can to try multiple dishes.
It goes without saying then that I also love tapas. Lots of tiny sharing plates means you can try lots of things, getting to know what you like and dislike. Therefore it only seemed natural that at some point I needed to add some tapas dishes to the blog!
I decided to create a tapas dish that heroed peppers, one of my favourite vegetables. I can eat them raw or cooked, although I prefer cooked, and this is a great way of cooking them to really showcase their flavour.
To get them charred you literally just need to burn them. It can take a bit of a bit of time but there’s something really satisfying about it. You need them black, so don’t get concerned that you’re going to ruin them. The more burnt they end up, the easier it is to peel, and therefore you need to really take your time and hold them down to the pan get as much of them burnt as possible. Otherwise you risk making your life much more difficult, nad believe me when I say that there’s nothing worse than trying to peel a pepper that hasn’t been properly charred.
If you have a BBQ then use it, it’s a lot easier, but otherwise a dry pan or griddle pan also works. This dish is great as part of a wider tapas meal or as a side dish to another meal. Layer up onto crusty bread or add to a salad for an exciting new way to have peppers.
Vegan Charred Peppers Tapas
Charred peppers, cut into strips and tossed with herbs and olive oil make for the perfect tapas recipe
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 25ml extra virgin olive oil
- Handful fresh flat-leaf parsley, finely chopped
- Handful fresh bail, finely chopped
- 0.5 tsp sea salt
- 0.5 tsp caster sugar
- Pepper to season
- Zip-lock bag
- Step 1 On a BBQ or griddle pan heated to high, place your whole peppers
- Step 2 Leave to cook until completely black, turning as needed. You may need to hold them down depending on their shape
- Step 3 Once completely blackened, remove from the heat and place in a closed zip-lock bag to steam
- Step 4 Leave for 10-15 minutes until cool enough to handle
- Step 5 Remove from the bag and peel the skin
- Step 6 Cut into strips and place in a bowl
- Step 7 Add the olive oil, parsley, basil, salt, sugar and pepper
- Step 8 Mix well
- Step 9 Cover and leave in the fridge until needed
- Step 10 Serve!