Pepperonata
A delicious 'girlie' lunch or side dish. Colourful and as visually appealing as it is tasty. The flavours are a hit for the whole family!
Ingredients
- 5 red capsicum
- olive oil
- 1 red onion finely diced
- 2 garlic cloves finely chopped
- 1 Tbs capers
- 3 anchovies
- Mixed fresh herbs eg. parsley; basil; coriander, roughly chopped
- 1-2 Tbs Balsamic vinegar or Vincotto or other vinegar of choice
Instructions
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Heat the oven to 180C
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Place the whole capsicums on an oven tray and place in the heated oven for around 30 minutes.
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Check and turn them over as needed - you want the skin black and the flesh soft.
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Tip - these can be done over a naked flame if you prefer - or under/over a hot grill
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Remove the capsicums and when cool enough to handle, carefully rub off the skin.
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Slice into generous strips.
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Meantime, sweat the onions off in a frypan, until they are soft.
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Add in the garlic and anchovies and cook for a further couple of minutes.
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Add in the capers and capsicums and stir together.
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Take off the heat and stir through the vinegar and herbs to serve
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This can be served warm; at room temperature or cold with crusty bread to turn it into a Summer dish!
