Charring gives green bell pepper soft, smoky edges; ripe tomato, red wine vinegar and anchovy add freshness and briny depth. Serve this lukewarm vegetable dish with bread or alongside grilled fish.
This side dish is all about the contrast between firm and juicy: the pepper softens and develops dark blisters, while ripe tomato adds moisture and freshness. The anchovy doesn’t melt away completely, but is finely chopped so its briny flavor is distributed without overpowering the vegetables. Red wine vinegar keeps everything lively; olive oil rounds off the sharper edges. The result is bold, but doesn’t call for a long ingredient list.
Choose peppers that feel firm and have smooth skins. Green bell peppers are often a little more bitter and herbaceous than red ones, which works well with the sweeter notes of ripe tomato. In the warmer months, tomatoes are generally easier to find ripe and fragrant; out of season, look for good, ripe vine tomatoes. Large green pointed peppers also work, but they cook faster and are sometimes thinner than regular bell peppers.
Charring does more than add color. The high heat creates blisters and softens the flesh, while the skin darkens in places. Use a hot grill or a heavy frying pan and turn the peppers regularly; don’t let them turn completely black. Letting them rest, covered, for a few minutes makes the skin easier to pull off. You don’t need to remove every last bit: leaving some skin on retains a little roasted flavor and helps keep the peppers from falling apart.
Taste the tomato mixture before adding extra salt. Anchovy is already salty, and tomatoes vary in how much moisture and sweetness they have. Red wine vinegar adds a bold, fruity acidity; sherry vinegar can be used instead, but has a different flavor. Use anchovies packed in oil and chop them finely. If you’d rather not use anchovies, finely chopped capers also add brininess, though the dish will be less savory and deep in flavor.
After tossing, let the pepper and tomato sit together briefly so the tomato juices mingle with the oil and vinegar. Serve at room temperature or lukewarm, with bread to mop up the juices, or alongside grilled fish. Cover leftovers and refrigerate them within two hours of preparing the dish; eat within two days. Take only the portion you plan to serve out of the refrigerator and let it come to temperature briefly.
Heat the grill to its highest setting, or set a heavy frying pan over high heat. Wash the peppers and dry them well.
Place the peppers under the grill or in the hot pan. Turn them regularly until the skin is charred in several places and the flesh is beginning to soften; allow 10–15 minutes.
Place the peppers in a bowl and cover for 8 minutes. Then use your fingers or a small knife to loosen some of the skin. Remove the stems and seeds, and cut the peppers into wide strips.
Cut the tomatoes into small pieces and finely chop the anchovy fillets. Mix them in a bowl with the red wine vinegar, olive oil and black pepper.
Toss the pepper strips with the tomato mixture and leave to stand for 10 minutes. Taste and add a little salt only if needed. Serve lukewarm or at room temperature.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.