Use up leftover red peppers
Add the leftover half of pepper to a pizza or salad. Or chop and stir into pasta sauce.
Heat the grill to high. Put the oil,
pepper, mushroom, garlic and thyme
leaves in a bowl. Season well, then toss
Heat a griddle pan over a high heat, and
cook the pepper and mushroom slices for
10-12 mins, turning every so often, until
softened and charred.
Meanwhile, toast the bread on one
side until golden. Pile the griddled veg
and any of the remaining flavoured oil
from the bowl onto the untoasted side of
the bread. Top with the cheese and grill
for 3-5 mins until bubbling and golden.