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    Nutrition Info . . .

    MineralsPhosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 8)

    2. 2 medium (550g) red capsicums

    3. 2 medium (550g) yellow capsicums

    4. 2 medium (550g) green capsicums

    5. 2 tablespoons fresh oregano leaves

    6. 2 garlic cloves, thinly sliced

    7. Olive oil

    Instructions Jump to Ingredients ↑

    1. Wash a 2 1/2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.

    2. Quarter capsicums. Remove and discard seeds and membranes.

    3. Heat a chargrill over high heat. Cook capsicum, in batches, for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes for capsicum to soften. Carefully peel and discard skins. Thickly slice capsicum.

    4. Combine capsicum, oregano and garlic in a bowl. Transfer to prepared jar. Add oil to cover capsicum. Seal jar. Refrigerate.


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