When the weather is great there is nothing better than working in the garden, feeling the sun on your skin (don't forget the sunscreen) and sharing tasty food with friends outside. It is even better when you can enjoy fruit and vegetable dishes from your own garden. That is why we have joined forces with the Dutch vegetable chef Jonathan Karpathios. Together, we have developed four delicious recipes which you can enjoy all summer long, and beyond. Like this carpaccio made with bell peppers on the barbecue*.
Ingredients for 4 people
- 4 red peppers
- 1 bunch of parsley
- 1 clove of garlic
- 4 tbsp olive oil
- salt and pepper
- You will also need: barbecue
1. Light the barbecue and allow it to get nice and hot. Place the peppers on the barbecue and grill them until they’re blackened. Leave to cool slightly and remove the blackened skin. (If you don’t have a barbecue, you can also bake the peppers in the oven at 220° C.)
2. Slice the peppers lengthways and remove the seeds. Finely chop the parsley and garlic. Mix the red peppers, garlic, olive oil and some salt and pepper in a bowl and serve as carpaccio on a large plate. Scatter the parsley over the dish.
Jonathan on the bell pepper carpaccio
“I think this is one of the tastiest ways to prepare bell peppers. You can also place the peppers in a preserving jar with some olive oil and keep them in your store cupboard. The dish has a very long storage life, so that if visitors arrive unexpectedly you always got something tasty to offer them.
Tip: if you have any anchovies or capers, you can scatter those over the top. That makes the dish extra tasty.”
Take a look at the other three recipes
* But remember: never attempt to eat a (cut) flower or plant. Make sure you only use edible flowers from specialized vendors that are grown for consumption.