A spanish dish with mainly bell peppers, with savoury sweet sour seasoning. A great summer cold veg dish, with cheerful bright colours. I added eggplants and runner beans from the garden.
1. Bake thick yellow and red bell peppers whole at 200˚C until blisters form on the skin, around 20 minutes. Peel skin and cut into portions.
2. Steam eggplants whole and runner beans until soft. Cut into portions.
3. Combine vegetables, season with cider vinegar, soy sauce, add sugar to sweeten if needed. A lot of juice may come out after resting, can sieve it out for making soup next day.
4. Present with herbs and edible flowers on top.
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