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Roast capsicum with oregano & anchovies
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 5 red capsicums, quartered, deseeded
  • 5 yellow capsicums, quartered, deseeded
  • 125ml (1/2 cup) extra virgin olive oil
  • 62.50 ml loosely packed fresh oregano leaves
  • 4 anchovies fillets, roughly chopped
  • 3 garlic cloves, thinly sliced
  • 20.00 ml capers, drained, roughly chopped
Instructions:
  • Heat your grill on high heat.
  • Place the capsicum pieces skin-side up under the preheated grill. Grill for 8-10 minutes or until charred and blistered. Then, transfer to a heatproof bowl, cover with a plate or foil, and set aside for 10 minutes to easily lift the skin. Peel the skin off the capsicum pieces and slice the flesh into 1cm-thick slices.
  • Combine capsicum slices, oil, oregano, anchovies, garlic, and capers in a large serving bowl. Mix gently to combine. Transfer to an airtight container and refrigerate for 1 hour to enhance the flavors.

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