Name: Fire-Roasted Peppers with Basil
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 4 Sweet Pepper (locally sourced and in season)); 2 tbsp Olive Oil (for dressing)); 1 Basil (leaves picked); 1 clove Garlic (finely minced); Salt (Maldon)); Black Pepper

Fire-Roasted Peppers with Basil | Smoke & Soil

High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. When peppers meet direct flame, their skins blister and blacken, softening the flesh inside and concentrating their flavour. This contrast of smoky bitterness and vibrant sweetness is the foundation of the dish.

Fresh basil and garlic ground the recipe in clean, simple ingredients. The herb’s bright, peppery notes cut through the richness, while a drizzle of good olive oil brings everything together with a silky finish. It’s a straightforward combination that relies on respect for the ingredients and the fire’s transformative power.

Cooking over direct heat on the BBQ demands attention and patience, but the reward is a dish that feels both rustic and refined. Resting the peppers after grilling lets their juices settle and the flavours deepen, making this a versatile side or a standout on its own. This recipe is a reminder that everyday BBQ doesn’t need fuss — just quality ingredients, fire, and a steady hand.

Serves:

Ingredients

locally sourced and in season)

for dressing)

leaves picked

finely minced

Maldon)

Health Notes

This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.

Notes

Timing Clarification: The total cook time is highly dependent on the heat of your coals. If the charring is too slow, ensure your vents are fully open to increase airflow. If the peppers are collapsing before the skin is fully charred, the heat is too low.
Why it Works: The rapid, high-heat charring breaks down the tough outer skin and creates a smoky flavour compound. Covering the peppers immediately after removal creates a micro-steaming environment, which separates the skin from the flesh and ensures the final texture is soft and sweet, not dry or tough.
Alternative Fuel: If using lumpwood charcoal, aim for a similar heat profile. Lumpwood tends to burn hotter and faster, so monitor the peppers closely to prevent burning.
Practical Tip: Do not wash the peppers after charring, as this will remove the smoky flavour. The steam method is the most effective way to remove the skin while preserving the flavour.

Seasonal Variations

Adjust the herbs and accompaniments to reflect what's in season
The core technique remains the same through the year — it's the garnish and sides that should change

Nutrition (per serving, estimate)

180

kcal

protein

15g

carbs

10g

fat

Values are estimates and vary with portion size and preparation.

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Method

1
Preparation of Fuel and Grill
Ignite a chimney starter full of Weber briquettes. Once fully ashed over (approx. 15-20 minutes), distribute them evenly across the charcoal grate for a direct heat setup. Place the cooking grate in position. Close the lid and allow the grill to preheat to a dome temperature of 200°C.
15 min
2
Pepper Preparation
Wash and dry the peppers. Halve them lengthwise and remove the seeds and white pith. Lightly coat the pepper halves with a small amount of olive oil (a separate tablespoon from the dressing oil).
3
Initial Roasting and Charring
Place the pepper halves directly over the hot coals, skin-side down. Close the lid. After 5 minutes, check the peppers. The skin should be beginning to blister and blacken. Using long-handled tongs, turn the peppers every 3-4 minutes. Continue this process for a total cook time of 15-20 minutes, until the skin is mostly blackened and the flesh is tender but still holds its shape.
5 min
4
Rest and Steam
Remove the charred peppers from the grill and immediately place them in the large mixing bowl. Cover the bowl tightly with a plate or cling film. Allow the peppers to rest for 10 minutes. This resting period is crucial as the residual heat will steam the peppers, making the charred skin easier to remove and further tenderising the flesh.
10 min
5
Final Dressing
Once rested, the charred skin should peel away easily. Remove and discard the skin. Slice the pepper flesh into thick strips. In the same bowl, combine the pepper strips with the remaining 2 tbsp of extra virgin olive oil, the minced garlic, and a generous pinch of flaky sea salt and black pepper. Toss gently to combine. Stir in the fresh basil leaves just before serving.
6
Final Dressing
Once rested, the charred skin should peel away easily. Remove and discard the skin. Slice the pepper flesh into thick strips. In the same bowl, combine the pepper strips with the remaining 2 tbsp of extra virgin olive oil, the minced garlic, and a generous pinch of flaky sea salt and black pepper. Toss gently to combine. Stir in the fresh basil leaves just before serving.

Fire-Roasted Peppers with Basil

Fire-Roasted Peppers with Basil

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Mixing Bowls

Kettle BBQ

Chimney Starter

Long Tongs

Lumpwood Charcoal