Whole peppers and tomatoes grilled directly over glowing coals until their skins are charred and blistered. This isn’t a garnish or an afterthought — the charring is what transforms these humble vegetables, intensifying their natural sweetness and adding a smoky depth that’s hard to replicate any other way. The simplicity of olive oil, salt, and black pepper lets the fire do the work, highlighting the fresh, homegrown flavours at the heart of this dish.

Cooking peppers and tomatoes whole keeps them juicy and tender inside while the outside takes on that signature smoky char. It’s an everyday BBQ approach that’s straightforward but thoughtful — no need for complicated marinades or sauces. This method pairs especially well with grilled meats like Turkish kebabs, offering a fresh contrast and a touch of brightness to richer, spiced dishes.

This recipe is a reminder that fire-cooking is about balance and respect for ingredients. Using seasonal, homegrown produce and treating it with care over the coals delivers straightforward, clean flavours with minimal fuss. It’s a technique that brings out the best in simple ingredients, proving that good BBQ doesn’t have to be complicated.