Grilled Marinated Peppers
These fire-roasted red capsicums are marinated in a delicious blend of olive oil, vinegar, fresh herbs, and a hint of chili flakes. The smoky, tender peppers are perfect as an antipasto or served alongside any Mediterranean-inspired dish.
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Grilled & Marinated Peppers
Servings: 4 Servings
A simple yet flavourful antipasto of fire-roasted red capsicums, marinated in herbs, vinegar, and olive oil.
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Ingredients
- 2 large red capsicums
- Extra virgin olive oil
- ½ bunch basil
- 1 tsp chilli flakes
- 4 tsp vinegar or balsamic
- 1 tbsp fresh oregano
Instructions
- Begin by washing the red capsicums thoroughly to remove any dirt or residual pesticides. Ensure they are completely dry before proceeding.
- Carefully place the whole capsicums directly over a gas flame on a stove set to medium-high heat. Allow the skin to blacken and blister, rotating the capsicums regularly to ensure the entire surface becomes charred. The aim is to completely blacken the outer skin while allowing the flesh to soften from the internal steam created during roasting.
- Once evenly charred, transfer the capsicums into a bowl. Immediately cover the bowl tightly with cling film to trap the steam. Set aside and allow to cool completely. The trapped steam will help loosen the burnt skin, making it easier to peel.
- When cooled, peel off the blackened skin and discard any seeds. Gently tear the capsicum flesh into strips or chunks by hand.
- Place the capsicum strips into a mixing bowl. Season with a generous pinch of salt, and add the chilli flakes, vinegar, and torn fresh basil leaves. Pour over enough extra virgin olive oil to coat the vegetables well, ensuring a rich and flavoursome finish. Mix gently using clean hands or tongs to avoid damaging the softened capsicum.
- Transfer the mixture into a clean, airtight container or a sterilised jar if storing for later use.
