Marinated Roast Capsicum
Well, Christmas is over for another year (whew!) and, lovely though it was to catch up with family (15 of us in this small place was a challenge, to say the least!), things returned to normalcy literally overnight.
My son has been with us for a few days and, although I live in hope that one day the kids will eat anything (ha!), it is sometimes hard to find something to please them when they stay over. One of our fallback meals for when the kids are here is homemade hamburgers. These are not only cheap and easy to make, but they have the added advantage that we can add the things we like to our own burgers, and the boys can leave them out if they really must.
This marinated roast capsicum recipe from Taste.com.au makes the hamburgers extra-specially tasty for us. (The boys have yet to even taste it!)
Marinated Roast Capsicum
Marinated Roast Capsicum
Serves about 8.
Ingredients
- 1 large red capsicum, quartered, deseeded
- 1 large green capsicum, quartered, deseeded
- 1 large yellow capsicum, quartered, deseeded
- 1 small fresh red chilli
- ½ small (about 50g) red onion, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons sherry vinegar
- 3 teaspoons extra virgin olive oil
- 1 large garlic clove, crushed
- Salt & freshly ground black pepper
Directions
- Preheat grill on high.
- Place capsicum quarters skin-side up on the grill tray with the chilli. Cook under preheated grill, turning chilli occasionally, for 8-10 minutes or until skin is 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 capsicums and chilli.
- Cut the capsicum flesh into thin strips and finely chop the chilli.
- Combine the capsicum strips, chilli, onion, parsley, vinegar, oil and garlic in a medium bowl. Season with salt and pepper, and toss well to combine.
- Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. Bring to room temperature and mix gently before serving.
Notes
If you don't have, or can't get, sherry vinegar, then white wine vinegar works just fine. Experiment with whatever you have or can get. I've even been known to add a dash of sherry itself into the mix.
You may also find it easier to simply finely chop the small red chilli instead of roasting it.
Storage: I've found that leftovers keep in the fridge for at least a couple of weeks.
Posted by Vicki on Monday, December 28, 2009 at 01:07 PM in Recipes and Accompaniments.