4 mixed sweet peppers; 3 tbsp. olive oil; 2 tbsp. tarragon vinegar or lemon juice; fresh thyme; black olives.
Heat the peppers over a flame or under a hot grill, turning frequently until the skin is blackened, blistered and coming away from the flesh. It’s quicker and easier with a blow-torch if you have one. Remove the skin when cool enough to handle, rather a fiddly process that’s made easier if you first seal the peppers in a plastic bag for 10 minutes. Slice the peppers into strips and place in a serving dish. Add a handful of black olives then drizzle with olive oil and tarragon vinegar or lemon juice and a good sprinkling of fresh thyme leaves.
Peppers are an excellent source of vitamin C, vitamin A, vitamin B6, carotenoids, flavonoids and sulphur compounds.
Adapted from A Table in Provence, Leslie Forbes