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Mainz’s exquisite market – where else?
Cut them in half and de-seed them, brush some olive oil over the skin, roast them under the grill until they’re blistered and blackened, then pop them in a bowl covered with Gladwrap until they’re cool.
Skin peel off like a dream.
Cut them into slices, mix them with olive oil, capers, coarsely chopped olives, some anchovies and lemon zest (or finely sliced preserved lemon peel).
Just the job for lunch with some nice ciabatta
Mainz Daily Photo 
>Beautiful photo. Thanks for the recipe!
>Very beautiful!
>Beautiful colours! Yup, you are definitely a foodie! Have you ever thought of writing a cook book? Have to try this recipe today since vegetables are my favorite food!