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Smoky Red Peppers

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 2 red onions, quartered
  • 1 tbsp extra-virgin olive oil, plus extra for brushing
  • 4 romano red peppers
  • 500g mixed tomatoes
  • ½ tsp ground allspice
  • 1 tbsp finely chopped oregano

Method

4 steps

  1. Step 1

    Thread the onion quarters onto skewers and brush with a little oil. Place on the grill with the whole peppers over direct heat; barbecue for 30 mins until softened and charred, rotating every 8 mins. Remove and leave to cool.

  2. Step 2

    Meanwhile, put the tomatoes in a robust pan with the oil and allspice; give it a good shake. Cook on the grill for 15 mins or so, stirring now and then, until blistered. Set aside.

  3. Step 3

    When the peppers have cooled, remove the stalks and skin; slice open and discard the seeds, then cut into strips. Chop the onions.

  4. Step 4

    Add the peppers, onions and oregano to the tomato pan; toss to combine, season and serve.