Marinated Peppers

Put the baking sheet in the oven while it preheats so the peppers get heat faster when you place them on it.

Remove the white inner membranes as thoroughly as possible, otherwise the marinade can turn slightly bitter later.

Leave a little space between the pieces so the skin blisters evenly and doesn’t just steam.

If necessary, switch the grill on for the last 2–3 minutes so the skin peels off more easily.

By covering them, the peppers will 'sweat' – this helps the skin come off especially well.

It’s easiest to peel them when they’re lukewarm; too hot you may burn yourself, too cold makes peeling harder.

Fry only until gently golden – garlic that’s too dark becomes bitter quickly.

Taste first and then adjust the salt if needed: balsamic varies in sweetness and acidity depending on the variety.

In a shallow dish the peppers are more evenly surrounded by the marinade than in a tall bowl.

Before serving, let them sit at room temperature for 15–20 minutes so the aroma and olive oil develop better.