Aside from being a great antipasti recipe, this makes a wonderful accompaniment to grilled chicken, fish and pork.
Serves: 6
INGREDIENTS
4 large red capsicums
2 cloves garlic, crushed
1 tablespoon balsamic glaze
1 tablespoon red wine vinegar
¼ cup olive oil
12 large black olives, pitted and halved
12 large fresh basil leaves
sea salt and ground pepper
METHOD
Preheat the oven to 200°C. Place the capsicums on a baking tray and roast for about 40 minutes, turning occasionally until tender but not collapsing. Set aside to cool.
Holding the peppers over a sieve set over a bowl, peel off the skins and remove the seeds. Rip into strips and set aside, discarding any seeds.
Whisk the garlic, balsamic glaze, vinegar and olive oil into the capsicum juices in the bowl and season. Mix through the ripped capsicums, olives and basil leaves. Let marinate for 2 hours, if possible, before serving. Serves 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.