Roast capsicum with oregano & anchovies

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Roast capsicum with oregano & anchovies
  • 0:10 Prep
  • 0:10 Cook
  • 8 Servings
  • Capable cooks

Featured in
Cooking for a crowd, Capsicum

Ingredients

  • 5 red capsicums, quartered, deseeded
  • 5 yellow capsicums, quartered, deseeded
  • 125ml (1/2 cup) extra virgin olive oil
  • 1/4 cup loosely packed fresh oregano leaves
  • 4 anchovies fillets, roughly chopped
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon capers, drained, roughly chopped

Method

  • Step 1
    Preheat a grill on high.
  • Step 2
    Place the capsicum pieces, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicum pieces and cut the flesh into 1cm-thick slices.
  • Step 3
    Place the capsicum slices, oil, oregano, anchovies, garlic and capers in a large serving bowl. Gently toss until combined. Transfer to an airtight container and place in the fridge for 1 hour to develop the flavours.

Nutrition

  • 674 kj

    Energy

  • 15g

    Fat Total

  • 2g

    Saturated Fat

  • 2g

    Fibre

  • 2g

    Protein

  • 2mg

    Cholesterol

  • 125.25mg

    Sodium

  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve

Notes

Note: You can prepare this recipe up to 2 days ahead. Remove from fridge 30 minutes before serving to bring to room temperature.

  • Author: Rodney Dunn
  • Image credit: Chris Chen
  • Publication: Australian Good Taste

Source: taste.com.au

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