Roasted Capsicum, Basil and Black Olive Salad

, from Issue #71. March, 2017
Photography by Manja Wachsmuth.
Roasted Capsicum, Basil and Black Olive Salad

Aside from being a great antipasti recipe, this makes a wonderful accompaniment to grilled chicken, fish and pork.

Serves: 6


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


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.