Roast Marinated Capsicums

20 Jun


Or cap-i-cums as The Berry calls them. She won’t eat them raw but she’ll gobble them down when they’re roasted then steeped in olive oil, balsamic vinegar and slivers of garlic. I cut them into flat sections, toss in olive oil and under the fan grill til they’re properly black on top. Chuck them in a plastic bag while still hot and the steam will loosen the skins.

Then peel, and layer in a jar with thin garlic slivers. Top with a 70/30 mix of oil and vinegar and into the fridge, to gobble at your leisure.

They’re sweet and tender and juicy, perfect in pasta, on sambos with avocado, or just on a cracker with a bit of cheese.

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One Response to “Roast Marinated Capsicums”

  1. Suzysiu July 7, 2012 at 8:42 pm #

    My goodness, what a good idea.

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