Marinated Balsamic Peppers

1. preheat the grill to medium. arrange the peppers in a large foiled lined baking tray, skin side up & in a single layer. grill for 15-20mins, until the skins are blackened & blistered & the peppers have softened. transfer all the peppers to a bowl, cover tightly with clingfilm & leave to steam for 15mins(this makes it easier to peel skin off). remove the skin from the cooked peppers & discard, then return the peeled peppers to the bowl.
2.pour the balsamic vinegar into a pan & bring to the boil. simmer briskly for 5-10mins,until the volume of vinegar has reduced by half (keep an eye on the pan as at this stage the vinegar can burn if it reduces too much). add the thyme leaves, then remove from heat. pour over the peppers & toss to coat (if cooking them in advance, the peppers can now be covered with clingfilm & refridgerate for up to 2 days. bring them up to room temp before eating). when ready to serve, heat the pine nuts in a dry frying pan, shaking from time to time, until they turn golden brown. sprinkle over the peppers before serving.