Ingredients:

A selection of coloured peppers

Cooking Time:

10 – 15 Minutes

Steps:

1. Preheat the Big Green Egg to 180◦C to 200◦C.
2. Place the peppers directly on the grill, turning only as they start to char. Try to cover as much surface as you can.
3. Place in large Ziplock bag and allow it to steam up.
4. Peel the charred skin off when slightly cooled, cutting the peppers into strips and discarding the inner stem and seeds.
5. Fill a sterilised glass jar with olive oil and layer the slices peppers in the jar, topping with fresh basil leaves and slices of garlic.

Recipe by Sam Linsell.