Marinated Capsicums

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.

Course Appetiser, Side Dish

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 172kcal

Author Alexandra Cook - It's Not Complicated Recipes

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