Marinated Roast Capsicum (Sweet Peppers)

Marinated Roast Capsicum (Sweet Peppers) 
Adapted from Alexandra Mitchell's "Particular Picnics", 1985, Nelson, 
Melbourne, Vic. ISBN 0 170065146. 

3 red (sweet) peppers (capsicum) 
1 clove garlic, crushed 
1/4 teaspoon salt 
8 teaspoons olive oil 
4 teaspoons chopped oregano (fresh)


Roast peppers over gas oven flame, under broiler, or on the grill. 

Taking care, put peppers in brown paper bag.   Tie off and let cool.   This steps helps the skin to peel off more easily.
 
Over a plate (to catch the juices), cut the peppers in half lengthwise and remove skin, seeds and membranes.  Cut into long strips.
 
Mix crushed garlic, oil and salt together.  

Put into capsicum in serving dish.   Sprinkle with oregano and pour over the flavoured oil.  Cover and refrigerate.

Best the next day when flavours have had time to meld.
 

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