Capsicum
March 28th 2010 Posted at Preserves, Vegetable Dishes
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Cut capsicums into segments and discard seeds
Put onto oven tray, with skin facing the griller
Grill until skin is brown and bubbling (8-10 minutes) Not too long so it is not burnt.
Once removed from oven, put in bowl and cover with lid while doing next lot of capsicums, so it steams
Wait till cooled down and peel off skin.
Take as much real garlic as you want – crush it and mix with capsicum, and add a bit of sugar, balsamic vinegar and touch of salt (to taste), and olive oil. (mix gently)
Yyou can freeze, or keep up to a week.
For variety you can add some herbs to this mixture, such as basil.
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