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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!