Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes – you will now be able to remove their skins quite easily.
Mix all of the dressing ingredients together and season.
Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway – this should not be served from the fridge, but at room temperature – lovely!
Recipe (c) Jamie Oliver 2002