Roast capsicum with aubergine, tomato and zucchini and serve at room temperature with good vinaigrette, rocket and crumbled feta. Add toasted walnuts, crumbled bacon or pancetta for a filling lunch. Barbecue on skewers with lamb or beef, onion and eggplant.
Peppers stuffed with rice, breadcrumbs or minced chicken or beef are due a revival. Include plenty of flavouring such as onions, herbs, and tangy cheese. Bake at medium.
Roast and skin capsicum, simmer gently in stock with ginger and tomato and blend into a fresh summery soup. Add the last of the summer corn, and a dollop of sour cream or crumbled cheese.