Marinated Capsicum
These homemade Marinated Capsicums are delightful served as a side dish, added to a crispy baguette spread with ricotta, or sliced and tossed through a salad. They can be eaten within a couple of hours of making but the flavours will develop the longer you leave them, so they’re best enjoyed a few days after you make them.
How long will it take?
30 minutes, plus marinating time
What’s the serving size?
Makes 6 cups
What do I need?
- 6 red capsicums
- 2 yellow capsicums
- 1 pinch sea salt
- ½ cup plus 3 tbsp olive oil, divided
- 4 cloves garlic, peeled and crushed
- 2 red chillis, finely diced
- 2 tbsp capers, rinsed
- ½ tsp fennel seeds
- 2 bay leaves
- 1 ½ tsp smoked paprika
- ¼ cup white wine
- 3 sprigs oregano
- ¼ bunch flat leaf parsley, finely chopped
How do I make it?
- Preheat oven to 220C.
- Cut red and yellow capsicums in half and remove seeds and white pith.
- Add capsicum halves to a large bowl with salt and 3 tbsp olive oil. Toss well to coat, then arrange capsicum on a baking tray and cook, checking them frequently, until they start to soften and char.
- Meanwhile add remaining garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the garlic starts to turn golden. Add chilli and half the capers, fennel seeds and bay leaves. Cook, stirring frequently for 5 minutes, then add white wine. Add capsicums and remove from heat.
- Transfer to a bowl or sterilised jars and add oregano. Leave to marinate for at least 2 hours but overnight is better.
- Serve sprinkled with chopped parsley.
