Grilled peppers, with olive oil and garlic. As my dad used to burn his fingers on the wood fire in the hearth, I leave my (red) peppers whole, without deseeding them.
In the hollow pan, I cook them dry, until the skin is burnt as if by fire... then they need to be emptied and peeled, well rid of their seeds.
A simple drizzle of oil with freshly pressed garlic is sufficient; they can also be kept marinated in oil in the refrigerator.
The fresh mushrooms were sautéed under a lid, in a little oil with garlic and parsley towards the end of cooking.
