Grilled and Marinated Capsicum
This is good as an anti-pasto, put through pasta or in wraps.
Ingredients
- 3 red capsicum
- Olive oil
- 1 preserved lemon rind, chopped
- 1 tbsp fresh parsley
- 1 tsp baby capers
Method
Lightly drizzle capsicum with a little oil.
Grill capsicum until skin can be peeled off.
Remove seeds from the inside. Don’t wash as this will remove some of the smokey flavour.
Mix with lemon rind, parsley, capers and a little extra-virgin olive oil. Store.
Tips
Capsicums are also known as Peppers, however they are not related to black pepper at all. They recieved this name when Columbus unsuccessfully voyaged to find black pepper, and rather than acknowledge his failure his named the most pungent New World food “pepper”.
Capsicum is latin for box, aptly describing their hollow form. Capsicum annuum is the botanical name for the different coloured varieties of capsicum, which ranges from red, orange, yellow, green, purple, brown and black. Paprika is made from the red capsicum.
Capsicum is a great source of carotenoids (good for eyes and provides a healthy glow to the skin), vitamin A and vitamin C.
It is best to buy organic capsicum as they are susceptible to holding onto pesiticide residue.
Chillis are closely related to capsicum, and are part of the Nightshade Family.
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