Fire-roasted capsicums

Create an Italian-style menu made to enjoy alfresco.

Preheat the oven to 200°C or the woodfired oven to 400°C.
Place the whole capsicums on a foil lined tray (or directly on the base of a woodfired oven), then roast for about 20 minutes (7-10 minutes for a woodfired oven), until the skin is charred. Transfer to a bowl, cover with plastic wrap and stand for 1 hour so the skins loosen.
When cool, peel capsicums then cut into large pieces, discarding seeds. Place on a platter, scatter with capers, anchovies, garlic and herbs, then drizzle with olive oil and serve at room temperature.

Source

3 red capsicums

3 yellow capsicums

50g salted capers, rinsed

2 anchovy fillets, finely chopped

3 garlic cloves, cut into thin slivers

1/2 cup basil or marjoram leaves, torn if large

1/4 cup extra virgin olive oil

Mixing Bowl Set

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