Red and yellow pepper side dishes

 I don’t know if this is the recipe you mean but it is the one my Roman mother prepares and is a family recipe. As you can see, it contains no vinegar: Take four different coloured sweet peppers and roast them at 200°C  until the skin has started to blacken and come away from the flesh (usually about 30 to 40 minutes, but keep an eye on them!). Leave them to cool a little – some people put them in plastic bags or paper bags to allow the steam to loosen the skin but I don’t find this is necessary. Once peeled and de-seeded, cut into strips and season with salt, chopped garlic (according to taste) and chopped basil. Leave to get completely cool and serve. You can keep them in the fridge but remove about 15 minutes before serving since it better served at room temperature. Annamaria

As Carole and Raggio said it is very easy to prepare them. Just roast or grill the peppers, peel them, slice them and then they are ready to be kept in either oil or vinegar,or a combination of both and add garlic, herbs and spices to taste. Always use a glass or a ceramic bowl to and they can be safely kept in the fridge for about 3 days.

Thank you for your suggestions. I shall try them out this week sometime. Is there no way of keeping them longer and therefore allowing me to do more in one go?