A key ingredient in Serbian cooking these chargrilled capsicums are an easy side. They also have a smoky flavour to them thanks to the chargrilling process.
- 8 red banana peppers or bullhorn capsicums (see Note)
- 3 garlic cloves, finely chopped
- olive oil, to drizzle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat a barbecue or grill to high. Place capsicums on barbecue grill and cook, turning, until skins blister and blacken.
Place in a large bowl, cover with plastic wrap and leave for 10 minutes. Peel off skins and discard. Drizzle with olive oil and toss gently with garlic to serve.
• These are long, narrow capsicums that are mild and sweet in flavour.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2.