Marinated peppers

Whole bullhorn capsicums baked and drizzled with a thyme, garlic and olive-oil marinade. A perfect entree or side dish.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Sunday Lunch

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

Ingredients

• 4 red bullhorn peppers
• 60 ml (¼ cup) extra-virgin olive oil
• sea salt, to taste
• 1 tbsp picked thyme leaves
• 3 tbsp pickled garlic, thinly sliced

Instructions

1. Preheat the oven to 200ºC.
2. Place the peppers on a baking tray and roast for 20 minutes or until completely black and soft, turning half - way through cooking. Remove from the oven and set aside to cool. Alternatively, cook the peppers over a hot charcoal barbeque.
3. Once the peppers are cool enough to handle, remove the skins and seeds. Tear or slice the peppers into long ribbons and place in a bowl. Add the oil, salt and thyme and mix well.
4. When ready to serve, place on a large plate and scatter with the pickled garlic.

 

Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sunday Lunch

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G

episode • Middle East Feast with Shane Delia • 

cooking • 

25m

G