Marinated Roasted Capsicum

3 or 4 capsicum, preferably different colours

2 cloves garlic

2 tablespoons balsamic vinegar

¼ cup olive oil

optional – a few basil leaves, chopped

·        Cut the sides of the capsicum and remove seeds and white membranes.  Wash.

·        To peel the capsicum: 

·               Spread single layer, skin side up, under a hot grill and leave to blacken.  This will take a while.  Move pieces about if necessary to get as much of the skin black as possible.

·               Leave covered with a tea towel for about 10 minutes (or more) to cool a little.

·               The skin should now peel easily off – just use your fingers and pull it off.

·        To marinate:

·               Slice peeled capsicum into nice even sizes.

·               Peel and chop the garlic.  Sprinkle over capsicum.

·               Add the rest of the ingredients.

·               Refrigerate until needed.