Marinated roasted capsicum

Marinated roasted capsicum

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Side dish
Cooking method: roast


4 red capsicums
2 cloves garlic, sliced thinly
¼ cup fresh basil, torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Freshly ground black pepper and salt to taste


Pre-heat oven to 200°C or 180°C fan-forced.

Place capsicum on a flat baking tray, bake in preheated oven 30 minutes or until skin blisters. Place in large bowl, cover with cling wrap and cool. (Capsicums can also be roasted on an open flame -place capsicum directly over the flame of a gas stove, roast until the skin is blackened on one side, then turn them with tongs and roast until the skin is charred all over, place in bowl and cover with cling film or place in plastic bag.)

When capsicums are cool enough to handle peel off skin and discard seeds. Do not rinse the capsicum as the flavour will be lost. Slice capsicum and mix with remaining ingredients in a large bowl.

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