Grilled tomatoes and peppers

Grilled tomatoes and peppers

By
From
The Beef Club
Serves
4
Cooking time
30 mins
Photographer
Marie-Pierre Morel

The peppers

Ingredients

Quantity Ingredient
2 red peppers
100ml olive oil
2 sprigs thyme
2 garlic cloves, finely sliced

The tomatoes

Quantity Ingredient
4 large ripe tomatoes
6 tablespoons red wine vinegar
100ml olive oil
2 green tomatoes
1 white onion, finely chopped
1/2 bunch parsley, chopped
espelette pepper

Method

  1. The day before you want to make this dish, roast the red peppers on the barbecue or in the oven preheated to 200°C for 20–30 minutes, turning regularly to grill the skin on all sides. Put in a bowl and cover with a lid or with cling film (plastic wrap).
  2. After a few minutes, the skin will come off easily. Peel then slice and remove the seeds and the white parts from inside the peppers. Put the peppers to marinate overnight in the oil, thyme and garlic.
  3. On the day, remove the stalks from the tomatoes and cut into quarters. Put them in a bowl in the vinegar and olive oil, and add the finely minced onion. Marinate for 1 hour.
  4. Serve the strips of pepper with the marinated tomatoes, parsley and a little Espelette pepper.
  5. Add the green tomatoes, sliced and keep chilled until ready to serve.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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