Autumn might be just around the corner, but that only means lots of warm days, clear clear blues and cool evenings, perfect BBQ weather. So don’t lament the tail end of summer, enjoy this beginning of change by cooking whats in season. Its hard to go wrong with capsicums, so give this chargrilled capsicum salad a go on your Smith’s Portable BBQ a great match for steak.
- 4 red capsicums, washed and dried
- 1/2 cup olive oil
- 2 tablespoons vinegar or to taste
- 4 finely chopped garlic cloves
- Salt and black pepper to taste
Preheat your grill/hot plate on high. Place the capsicums on the grill, turning occasionally until all sides are blistered and slightly blackened.
Place in a large bowl, cover with plastic wrap and leave for 10 minutes. Peel off skins and discard.
Cut the capsicums in half lengthways and scrape out the seeds and place in a mixing bowl. Add olive oil, vinegar, garlic and salt to taste, gently coat the capsicum, leave at room temperature to cool and marinate then serve.