It's such a beautiful, sunny winter's day here in Sydney. I've been at home today; cleaning, doing loads of washing and crafting a little. I've taken multiple tea breaks and just sat on the balcony in the sunshine enjoying the warmth. This weather reminds me of late spring days back in Finland.
I've also been enjoying the crisp, red capsicums I've seen in abundance at green grocers lately. I just had to take the opportunity to preserve some of those flavours for later, when capsicums are not as plentiful as they are now. This recipe proved simple and straight-forward and I'm sure these marinated chargrilled capsicums will be enjoyed with gusto during the next couple of months.
Marinated Chargrilled Capsicums
(Recipe adapted from taste.com.au)
1kg red capsicums
2 garlic cloves
60ml red wine vinegar
120ml extra-virgin olive oil
fresh herbs (rosemary, thyme, oregano), optional
1. Cut the capsicums into thick slices. Remove seeds and white pith.
2. Preheat a grill pan on high heat and place capsicum slices, skin-side down on the pan. Grill the slices (in batches) for about 10 minutes or until the skin is completely blackened. Remove from the grill and place in a strong and sealed plastic bag (minigrip or something similar). Leave for a few minutes, then rub the skins off and leave to cool.
3. Thinly slice the garlic cloves and mix red wine vinegar and olive oil in a separate bowl.
4. Layer capsicum slices and garlic (and herbs, if using) in to sterilised jars and pour the olive oil and vinegar mixture on top. Refrigerate for at least overnight before using. These will keep in the fridge for a few months.