December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Roast-capsicum-with-oregano-amp-anchovies.jpg" srcset="https://img.taste.com.au/RY0bcS7H/w720-h480-cfill-q80/taste/2016/11/roast-capsicum-with-oregano-anchovies-20689-1.jpeg 720w, https://img.taste.com.au/3HGWNo9P/w643-h428-cfill-q90/taste/2016/11/roast-capsicum-with-oregano-anchovies-20689-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="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
0 comments:
Post a Comment