Growing up in an Italian household, this was the ‘go to’ recipe in summer when the garden was producing loads of fresh capsicums.
You can use mild capsicums, colourful capsicums or even spicier chillies for this recipe. It always makes a fantastic addition to the table as a side dish with meat or fish, a filling for focaccias or sandwiches, or even simply tossed through cooked pasta.
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What to do
1. Preheat the oven to 200°C (180°C fan-forced) and line a large baking dish with baking paper.
2. Place the capsicum in the prepared dish, add a large pinch of salt and a good splash of olive oil and toss together well. Roast for 25 minutes or until softened.
3. Meanwhile, combine the parsley, garlic, capers, a good pinch of salt and a couple of splashes of olive oil in a large bowl.
4. Add the roasted capsicum to the parsley mixture and toss together until well coated. Serve warm with crusty bread.
Recipe extracted from The Doctor’s Diet by Dr Sandro Demaio, available now from Pan Macmillan Australia, RRP $34.99.