These delicious Marinated Capsicums are simple to make and can be used in many ways. We begin with homemade Roasted Capsicums that we marinate in garlic, extra virgin olive oil, dried chilli flakes, dried oregano, capers, anchovies, Kalamata olives and fresh basil. The flavours of the capsicums are enhanced as they take on the bright Mediterranean flavours.
Why You’ll Love This Recipe:
- Roasting the capsicums enhances their flavour, and makes the flesh tender and sweet.
- By marinating the roasted peppers, we have created flavour upon flavour, and a new dish that can be used in many ways.
- You can make the Marinated Capsicums ahead of time. In fact, it is an advantage, as the flavours increase as they develop and amalgamate.
- This dish is naturally gluten and dairy-free. If you prefer to omit the anchovies, it is also vegan.
- It is delicious as an appetiser or side dish.
Recipe Inspiration: the aroma of roasting peppers is one of my favourite memories. My father made them often, and when he marinated them he made a delicious, flavour-filled dish that we devoured with gusto. I hope that I am doing justice with my attempt to replicate it. (He only left me with an ingredients list and no quantities!)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Red capsicums/bell peppers: we use red capsicums as they are the sweetest.
- Extra virgin olive oil: this is the least processed olive oil; it is from the first pressing of olives and adds great flavour to the marinade. Use the best olive oil that you have.
- Garlic: we use fresh garlic; the flavour is superior to the prepared variety.
- Dried chilli flakes: we use a small amount to add gentle heat. Add more if you would like your Marinated Peppers to be spicy.
- Dried oregano: this herb is native to the Mediterranean, and has a robust, earthy flavour.
- Capers: In this recipe I prefer to use brined “baby” capers. You can use larger capers, perhaps cutting them in half.
- Anchovies: I use the ones packed in oil; they add a burst of umami savoury flavour to the marinade. There are huge variations in quality, so use the best that you can find.
- Olives: we have used Kalamata olives. These beautiful purple-black olives are meaty and add a delicious salty element to the marinade.
- Fresh basil: the leaves of fresh basil are aromatic and flavoursome. The flavour of dried basil is totally different and not suitable to use.
Variations:
Olives: if you prefer, you could use Castelvetrano olives; large, Sicilian, meaty green olives.
How To Make Marinated Capsicums:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the roasted capsicums:
We start by making Homemade Roasted Capsicums. This is very simple to do, and the flavour is superior to store bought.
Once they are roasted, we peel and clean the capsicums of their seeds.
2 – Slice the capsicums:
For this recipe, I prefer to cut the capsicums into thin strips.
3 – Prepare the marinade:
Next, we make a simple marinade for the capsicums/peppers.
Warm through some olive oil and garlic, and add anchovies, oregano and chilli.
4 – Marinate the peppers:
Add the sliced peppers to the pan, along with the olives and capers. Serve with fresh basil and lots of crusty bread to enjoy all of the juices.
Hint: check that the dish is seasoned to your taste, being mindful that the olives and anchovies are salty.
Tips for Success, Storage and FAQs:
You certainly can. In fact, the flavours improve as they develop and amalgamate when stored overnight.
Store in an airtight container in the fridge for up to three days. This dish is not suitable for freezing.
Top Tip:
When selecting capsicums/bell peppers, look for vibrant colour, smooth, shiny skin that is blemish free and those that feel heavy for their size.
Serving Suggestions:
You will find many ways to enjoy these Marinated Capsicums. Some suggestions:
- As an appetiser, with crusty bread to soak up the delicious juices.
- To top Crostini. Drain them well and decorate with a small basil leaf.
- As part of an antipasti selection with Marinated Mozzarella Balls and Roasted Olives.
- They are ideal as a side dish to Marinated Lamb Backstrap or our Butterflied Roast Chicken.
Alex xx
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Marinated Capsicums
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 3 large red capsicums/bell peppers See Note 1
- ¼ cup (60 ml) extra virgin olive oil
- 2 large garlic cloves – grated
- 3 anchovy fillets – drained from oil See Note 2
- ½ teaspoon red chilli pepper flakes
- ½ teaspoon dried oregano
- ¼ cup (40 g) Kalamata olives – cut into thirds
- 2 teaspoon baby capers – drained from brine
- ¼ cup fresh basil leaves – finely chopped
- sea salt – to taste (keep in mind anchovies and olives are salty)
Instructions
For the Roasted Capsicums:
- Preheat your oven to 220 Degrees C (430 F).Line a baking tray with foil. Place peppers/capsicums onto the tray.Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs. (Be careful not to pierce the flesh.)
- Remove from the oven, and place in a bowl. Cover the bowl with a tea towel, and allow to stand for five minutes.Uncover, and allow the peppers to cool slightly – until you're able to touch the peppers and remove the skin. (Covering the peppers will help the skins come off easier.)Peel the skin from the peppers and remove the stem and discard.Slice the peppers in half, removing any remaining seeds.Slice the peppers into any size you wish – for this recipe, my preference is thin strips.If necessary, drain excess liquid from the peppers.
For the Marinade:
- In a medium size saucepan, add the olive oil and garlic. Turn the heat onto low and warm through.We want to cook the garlic without colouring it, to infuse the oil. This will take a couple of minutes. Once warmed through, switch off the heat and add in the anchovies and mix them through to melt into the oil. Add in the chilli and oregano.
- To the oil mixture, add the slices of capsicum, olives and capers. Mix well to coat everything.
- Serve with the fresh basil and lots of crusty bread to mop up the juices.
Notes
- Capsicums/bell peppers: for the best flavour, we prefer to roast our own. If you prefer to buy store bought, I recommend avoiding those that have been stored in a brine, as this will alter the flavour of the finished dish.
- Anchovies: these are optional, but add incredible flavour.
- Seasoning: check that the seasoning is to your taste before serving. I often add a little sea salt, but it is important to remember that the anchovies and olives will add to the seasoning of the dish.
- Make ahead and storage: this is a dish that is ideal to make the day before, as the flavours will become more vibrant. Store in an airtight container in the fridge for up to three days. Ensure you bring to room temperature before enjoying.
- Freezing: this recipe is not suitable for freezing. Roasted capsicums can be frozen plain, but not with the marinade.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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