Name: Pepperonata
Yield: 4
Ingredients: 2 medium onions, sliced; 8 cloves garlic, crushed; 4 red peppers, sliced; 4 yellow peppers, sliced; 2 green peppers, sliced; 1 can chopped tomatoes; 30ml extra virgin olive oil; 30ml white wine vinegar; 30g brown sugar; 1 tsp chilli flakes; 30g fresh basil, roughly chopped; 1/2 lemon, squeezed

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Pepperonata

Serves: 4

Ingredients Method

What you'll need

2 medium onions, sliced
8 cloves garlic, crushed

4 red peppers, sliced
4 yellow peppers, sliced
2 green peppers, sliced
1 can chopped tomatoes
30ml extra virgin olive oil

30ml white wine vinegar
30g brown sugar
1 tsp chilli flakes
30g fresh basil, roughly chopped
1/2 lemon, squeezed

Method

Place all ingredients in the tinfoil (except the basil) and fold it into a big parcel, making sure you fold up, so all the juices stay in the parcel
Cook with the lid on the barbeque for 20 mins, then unfold the tin foil at the top of the parcel slightly so the smoke can get in
Cook for a further 10-12 mins, when ready all the veg should be soft and a little bit charred, tip into a bowl and stir in the fresh basil

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