I served this with the egg & bacon pie on a recent picnic – mmmmmmmm.
Serves 4-6.
– 3 capsicum (I like 2 red and 1 green)
– 1 tablespoon balsamic vinegar
– 1 clove crushed garlic
– salt and pepper
– 1/2 teaspoon Dijon mustard
– 3 tablespoons olive oil
– some small capers
– 1/2 – 1 cup of parsley leaves
Cut capsicums into thirds – trim & remove seeds. Place under griller until skin is bubbling – bag for 10 minutes before peeling off skin. Cut into strips.
Combine vinegar, garlic, salt & pepper, mustart, oil & capers in a jar and shake until combined.
Pour mixture over capsicums and leave for at least 15 minutes. Stir in parsley leave just prior to eating.
Optional extras: you can add some anchovy fillets, black olives and basil leaves if you fancy.