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Barbecued pepper melts
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4 Waitrose Mixed Romano Peppers
2 tbsp olive oil
2 large onions, thinly sliced
120g Taleggio, thinly sliced
6 fresh thyme sprigs
2 tsp balsamic vinegar
1. Light the barbecue and allow it to reach a good cooking temperature. Halve the peppers lengthways and shake out the seeds. Set aside six halves and thinly slice the remaining two.
2. Heat the oil in a large pan, add the onions and sliced peppers and cook for 10 - 15 minutes, stirring often, until softened and dark golden.
3. Spoon the mixture into the pepper halves and top with slices of cheese. Press a thyme sprig on top of each one and grind over some black pepper.
4. Cook over medium coals on the barbecue for 15 - 20 minutes (or 10 minutes under the grill) until the peppers are tender and the cheese has melted. Splash over a little balsamic vinegar and serve hot.
If your barbecue has a lid, close it to help cook the food evenly. It may also reduce cooking time, but keep a close eye on the coals in case of any flare-ups. This dish can be prepared ahead up to the end of step 3 and chilled until ready to cook.
Typical values per serving:
This recipe was first published in April 2012.
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