A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness – & when married with garlic and herbs the effect is totes delish! My favourite thing to do is gobble these capsicum strips with the marinated feta, some pesto and slices of grilled bruschetta – a perfect little antipasto snack matched with a slice or 5 of super-thin prosciutto and/or some garlic prawns in terracotta, a la Dogs Bar circa 1993… happy days!
Fresh from the garden: capsicum, garlic, thyme, marjoram, sage
Recipe source: Melissa
What to do:
- Preheat oven to 21oC.
- Wash and thoroughly dry the capsicum.
- Liberally douse the capsicum with olive oil, massaging the oil into every crevice.
- Place capsicum onto the baking tray, together with the head of garlic and the thyme & marjoram sprigs.
- Sprinkle a sparing quantity of flaked salt onto the capsicum and bake for 15 minutes.
- Carefully remove from oven with oven mitts and using the tongs, turn caps onto their sides.
- Bake a further 10 minutes, then turn them over.
- Repeat until all 4 sides have been in contact with the baking tray.
- Once the capsicums are blackened and soft, remove from the oven, place into a freezer bag, seal tightly and allow to cool for 10 minutes.
- Once cool enough to handle, put pressure on the stem end and it will pop out. Tear the capsicum in half, and remove all pith and seeds, the skins with slide off easily.
- Repeat for remainder of the roasted capsicums.
- Peel off each clove of garlic and squeeze from tip to base. The roasted garlic cloves are much more fragrant and milder than pan fried garlic.
- Tear the capsicum into thin strips and mix with the herby oil and garlic.
- Divide into serving bowls and eat with crusty bread!
Notes: What goes well with capsicum? What other vegetables can you roast? Why do we put the capsicum in a plastic bag?