Baby capsicums are very sweet, which matches well with the tartness of the vinegar, but you could use half the number of regular ones.
6-8 red, yellow and orange baby capsicums
1 tbsp olive oil
1 tbsp red wine vinegar
salt and black pepper
1. Place the capsicums on top of a wire rack over a gas flame (or use a barbecue). Grill the capsicums, turning them over as they blacken. Transfer the hot capsicums to a plastic bag and loosely tie the top.
2. Allow the capsicums to cool, steaming in the bag for about 20 minutes. Once cool, peel by hand, brushing with a piece of paper towel to remove any burnt skin. Don't be tempted to wash them under water.
3.Transfer the capsicums to a plate, drizzle with the oil and red wine vinegar and season with salt and a little black pepper. Serve warm or at room temperature.
Also try: roasted carrot and tomato spaghetti
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.