Roasting Red Peppers

Just to prove that I sometimes eat vegetables....

I always keep a jar of roasted red peppers in the fridge for salads and sandwiches. However the shop-bought kind can be expensive, so I decided to make my own. Roasting sounds elaborate, but the same effect is achieved by chopping up the peppers and putting them under the grill.

Two red peppers, chopped and covered in sunflower oil. 

After 15 minutes under the grill they're soft, with blackened skins.

In a jar to be put in the fridge.