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Chargrilled Capsicums with Garlic Oil: A Flavorful Recipe for Grilled Vegetables

Enjoy the vibrant flavors of chargrilled capsicums marinated in fragrant garlic oil. This colorful dish serves as a delightful side, salad addition, or topping for sandwiches and wraps, bringing a smoky sweetness to your meals.

Ingredients

Scale
  • 4 large capsicums (bell peppers)
  • 1/2 cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar (optional)
  • Fresh herbs for garnish (such as basil or parsley)

Instructions

  1. Wash the capsicums thoroughly under cold running water.
  2. Dry them with a kitchen towel.
  3. Cut each capsicum in half lengthwise and remove the seeds and white pith.
  4. Leave the stems on for presentation if desired.
  5. In a small bowl, combine the extra virgin olive oil and minced garlic.
  6. Whisk until the garlic is evenly distributed.
  7. Add sea salt and black pepper, and mix well. If using, add balsamic vinegar and mix thoroughly.
  8. Place the halved capsicums in a large mixing bowl or resealable plastic bag.
  9. Pour the garlic oil mixture over the capsicums and coat evenly.
  10. Let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
  11. Preheat your grill to medium-high heat.
  12. Place the marinated capsicums skin-side down on the grill.
  13. Grill for 5-7 minutes until the skin blisters and blackens.
  14. Flip and grill flesh side for another 4-5 minutes until tender.
  15. Remove from grill and let rest covered with aluminum foil.
  16. Drizzle with more garlic oil if desired.
  17. Garnish with freshly chopped herbs.
  18. Serve warm or at room temperature.

Notes

  • Feel free to experiment with different herbs and spices in the garlic oil for a unique flavor profile.
  • These capsicums can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a smoky flavor, consider adding a pinch of smoked paprika to the garlic oil mixture.