2 green peppers, seeded and chopped into 1 inch squares
2 medium red peppers, seeded and chopped into 1 inch squares
2 medium yellow peppers, seeded and chopped into 1 inch squares
120ml olive oil
2 garlic cloves, peeled and finely chopped
coarsely ground sea salt
1 tablespoon crushed black peppercorns
3 tablespoons lemon juice
Thread the peppers onto 8 bamboo skewers. A medium pepper will normally give about 12-16 pieces so there should be about 3-4 pieces of each colour pepper on each skewer. Alternate the colours as you thread them.
Brush the peppers generously on all sides with the oil and cook on the greased grill of a preheated barbecue for 7-10 minutes, turning and basting with oil every 1-2 minutes. When they are just beginning to char they are done. Baste again with olive oil.
Put the skewers on serving plates, then sprinkle each one with a little of the finely chopped garlic, generously season with salt and pepper and then pour over some lemon juice. Serve immediately.