Marinating fruits and vegetables is a great way to give a twist to traditional barbecue and pasta dishes.
The capsicum in particular can be completely transformed when marinated.
You can make your own by preheating an oven to 180ºC. Place five capsicums (of any colour) into a large baking dish. Drizzle these with two tablespoons of olive oil and toss them to coat. Then roast the capsicum for 50 minutes or so, until the skin is charred and blistered. Be sure to turn the capsicum over once. When cooked, transfer them to a bowl and cover with plastic wrap. Set aside to cool.
Once cooled, peel and seed the capsicums. Cut the flesh into strips 1 cm thick and place them in a bowl. Add to this one tablespoon of extra virgin olive oil, one halved garlic clove and two tablespoons of fresh continental parsley. Toss this until well combined before placing in a sterilised jar. The capsicum can be eaten immediately or can be stored for a number of weeks in the fridge.
For a marinated roasted eggplant, tomatoes and zucchini recipe, click here.
