A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness & when matched with garlic and herbs the effect is amazing!
Fresh from the garden: capsicum, garlic, thyme, marjoram, sage, rosemary
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Preheat oven to 200C.
- Wash the capsicums and wipe dry.
- To blacken the capsicums, roast them directly on the gas burner of the stove, turning every minute or so with tongs until the entire surface is blackened. Once charred, set aside to cool in a medium bowl and cover with plastic wrap.
- Meanwhile separate the garlic cloves but don’t peel them, and put them in the large bowl. Wash and spin-dry the herbs, stripping the herbs from their stalks and putting them in the big bowl.
- When cool, remove the capsicums from the bowl and peel the charred skin under cool running water with your hands. Cut them in half and remove seeds, drain well and then cut into long thin strips and add them to the bowl.
- Liberally douse the capsicum strips, garlic and herbs with olive oil and turn to coat.
- Place strips onto the baking tray with the garlic and herbs scattered over and sprinkle a little flaked salt onto the whole lot and bake for about 15 minutes.
- Carefully remove the tray from oven with oven mitts and then carefully remove from the oven.
- To make this an Antipasto Tricolore, unwrap the feta and divide onto serving plates keeping in whole pieces. Pile little mounds of the capsicum, garlic and herbs onto the plates too and then spoon the pesto onto the plates, drizzling some onto the feta cheese. Serve with good bread to mop up!
Notes: What does Tricolore mean? What other vegetables can you use for antipasto? Why do we cover the capsicum in plastic wrap? What does to douse mean?