Updated: Jul 31, 2018
Easy, colourful, goes with everything nearly!
2 large red peppers
2 large orange or yellow peppers
1 small onion
1 garlic clove
30ml (2 tablespoons) olive oil
About 6-8 fresh sage leaves
300ml (1/2 pint) vegetable stock (ensure stock used is vegan friendly - see Tips)
25g (1oz) pine nuts, toasted
coarse sea salt and pepper
1.There are two ways to prepare the peppers. The best way is to place the peppers on a grill rack, and grill, turning frequently, for 15-20 minutes until the skin is blistered and blackened. Cover with a damp cloth and leave to cool slightly before following step 3 below.
The second way is brush the peppers with olive oil, and roast them whole on a tray, in a hot oven (e.g. 220C, 200C Fan or Gas Mark 6). They will become soft and slightly blistered after 20 minutes. You can then take them out, allow them to cool and follow the instructions below at step 3 below.
2. In the meantime, peel and chop the onion; peel and crush the garlic. Heat the oil in a saucepan, add the onion and garlic and cook gently until softened. Add the sage leaves and cook over a moderate heat for 2-3 minutes until frazzled. Remove the sage with a slotted spoon and set aside. Add the stock to the pan and boil rapidly until reduced to a quarter of the original volume.
3. When the peppers are ready, peel away the skins. Cut off the stalk, then halve the peppers and scrape out the core and seeds. Cut the peppers into broad strips, add to the garlic and onion mixture and toss lightly to mix.
4. Arrange the peppers on a warmed serving dish and sprinkle with the toasted pine nuts and frazzled sage leaves. Serve immediately.
Inspired by Good Housekeeping Step-by-Step Vegetarian Cookbook