Using a charcoal grill, as John does, will impart a stronger, wood-smoked flavour to the capsicum.
This is a side dish.
4 large red capsicums
60 ml (¼ cup) olive oil
2 tbsp balsamic vinegar
1 red bird’s-eye chilli, finely chopped
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 charcoal or gas barbecue to high heat and roast capsicums for 20 minutes, turning with tongs as each side blackens, until blackened all over and starting to collapse. Alternatively, place each capsicum directly over a gas flame. Transfer to a bowl, cool slightly, then rub off charred skins. Carefully cut open capsicums and strain over a bowl to collect juices; juices will still be hot. Discard seeds and slice flesh into 4 cm-thick strips.
To make the dressing, whisk olive oil, balsamic vinegar and chilli in a small bowl. Season with salt and pepper. Arrange capsicum strips on a serving plate, and drizzle with reserved juices and balsamic dressing.
As seen in Feast magazine, Issue 11, pg56.
Photography by John Reyment.