Recipe Roasted Red Capsicum Preserved in Oil
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Low FODMAP
Freshly Picked
Easy peasy
Snacks
Sauces & dips
If you get excited when you read ‘roasted red capsicum’ on a restaurant menu, this one’s for you — prep a jar now and you can add your capsicum flavour to any meal at home, instantly!
You will need
Serves 4
- 2 red capsicums
- 2 bay leaves
- 2 stems thyme
- 1 small chilli, cut in half lengthwise
- 150ml extra virgin olive oil
Recipe: Simon Toohey
Directions
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Step 1
Place the capsicums on the flame until charred. Take off the heat and allow to cool. Remove the charred flesh, an easy way to do this is to dip the capsicums into cold water and rub them to remove the char.
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Step 2
Cut the capsicums into strips, or your desired shape, and place into sterilised jar.
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Step 3
Fill with extra virgin olive oil, and add your herbs and chilli.
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Step 4
Place on lid and keep in the fridge for up to a month. These preserved capsicums are perfect for pizzas, toasties and salads!
Recipe: Simon Toohey
