These char-grilled red capsicums drenched in olive oil, roasted garlic and fresh herbs intensify the flavour and the sweetness. This pairs beautifully with the ribbon pasta in basil rich pesto topped with roasted pinenuts.
Course Condiments, Side Dish
Cuisine Mediterranean
Keyword Gluten Free, Nut Free, Soy Free
Ingredients
1kgred capsicumappx
250mlolive oileven vegetable oil would suffice
Thinly sliced garlic6-7 cloves
1/4cupred wine vinegar
salt and pepper to taste
Instructions
Clear the capsicum of the pith and seeds. To cook evenly, cut it into quarters and flatten. Meanwhile, preheat the grill (on high).
In an oven tray, place the first batch of capsicum and set it under the grill (skin side up). Cook until the capsicum skin blackens and starts to blister.
After you think it’s cooked, remove the capsicum and transfer into a plastic bag and twist to close. Let it be for 5 minutes, to steam. This process will make it easier to remove the skin. Consequently, you may place another batch of capsicum under the grill.
Now take out the first batch from the bag and let it cool down enough so as to peel off the skin.
Slice capsicum along the length and place it into sterilised jars with garlic.
In a container, fuse red wine, oil, salt and pepper. Pour the mix over the capsicum and seal. (if the mix doesn’t entirely cover the capsicum, add more oil).