Photo: James Moffatt // Styling: Elisa Baker
These marinated peppers keep well in the fridge for 1 week and are ideal for blending into dips or pasta sauces.
Ingredients
Method
1
Preheat oven to 200°C fan-forced. Place capsicums on a large oven tray lined with baking paper and roast, turning occasionally, until blackened all over (40-45 minutes). Transfer to a large bowl, cover with plastic wrap and set aside to steam (10 minutes). Cool slightly, then peel (discard inner membrane, seeds and stalks).
2
Tear capsicums into large pieces and place in a bowl. Add garlic, oregano and olive oil and toss to combine; set aside to marinate (30 minutes).
3
Add remaining ingredients to marinated capsicums, season; toss to combine; arrange on a platter to serve.
This recipe also calls for cooling (see method).
Note
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