Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Pre-heat a griddle pan or barbeque. Toss the vegetables in rapeseed oil and season with salt and pepper. Place the vegetables on the griddle or barbeque for 5 minutes on either side, until you have got scorch marks. Place in a large bowl covered with clingfilm while you repeat with the other vegetables.
Leave them to sweat for 10 minutes under the clingfilm once you have finished cooking. Slice up the peppers. Add the lemon and herbs and taste. Adjust seasoning if necessary.
Either use a griddle pan or barbeque for these bad boys. Play around with the seasoning and herbs. Try adding a clove of crushed raw garlic or dress with a strong French dressing for a bit of punch.”