These fantastic peppers are cooked on the barbecue until they are lightly charred. They are then peeled and tossed with garlic and vinegar. They are delicious served as a side dish or as an appetizer alongside some hummus.
Preheat the barbecue to high heat.
Using your hands, lightly coat the peppers with the oil.
Once the barbecue is hot, place the peppers onto the grill and close the lid. Let cook for a few minutes until the one side starts to char. Then rotate and continue to cook (with the lid closed). Keep turning and cooking until the peppers are charred all over. This should take around 15 to 20 minutes. Once done, remove and let sit, until cool enough to handle (see note below).
Meanwhile, go ahead and prepare the vinaigrette.
Emincé the garlic. In a small fry pan, heat the oil and garlic (add the chili flakes if using). As soon as the garlic starts to brown, remove from the heat. Off the heat, carefully add the vinegar and set aside to cool.
*white wine, champagne or sherry vinegar go particularly well with this recipe.
Once the peppers have cooled, peel off the skin and remove the seeds and core. Slice or tear the peppers into approximately 1/2"- inch strips.
Place the peppers into a medium bowl. Season with a bit of salt and toss to combine.
Mix the peppers and vinaigrette and gently toss to combine. Taste for seasoning, adding more salt or freshly ground black pepper, if needed.
**When you remove the peppers from the barbecue, check to see if they feel quite firm. If so, place them into a bowl and cover them with plastic wrap. Not only will this continue to cook them, but it will also make them a bit easier to peel.
These peppers can be made a few days in advance and refrigerated. They are great on pizza, sandwiches, crackers or just as a side dish. They go particularly well with hummus and grilled pita or sangak bread - http://en.wikipedia.org/wiki/Sangak
