Tangy, smoky marinated capsicum makes a colourful addition to an antipasto platter.
- Preheat a barbecue grill or chargrill pan on medium. Cook red and yellow capsicums, turning, for 25-30 minutes or until charred and tender.
- Transfer to a large heatproof bowl. Cover with plastic wrap. Set aside for 30 minutes to lift the skin. Peel, seed and cut into 1cm-thick strips.
- Combine the capsicum, olive oil, baby capers, Italian Dressing and continental parsley in a bowl. Season. Cover and place in the fridge for 8 hours to develop the flavours. Drizzle with a little extra virgin olive and sprinkle with toasted pine nuts.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set