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:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!