- Serves 10
- 45 minutes
- Difficulty Medium
- 10 Ingredients
Ingredients (serves 10)
- red capsicums (peppers)
- large brown onions, unpeeled
- garlic bulbs
- olive oil
- tomatoes, peeled, seeded and cut into wedges
- handful flat-leaf (Italian) parsley, chopped
- extra virgin olive oil
- sherry vinegar
- tablespoon freshly ground cumin
- several pinches sea salt flakes
- Preheat the oven to 180°C (350°F/Gas 4).
- Put the capsicums, onions and garlic in a large roasting tin, sprinkle with salt and drizzle with olive oil. Roast the vegetables for 40 minutes. The capsicums are ready when they are soft and a little browned. Remove the capsicum and garlic, put in a bowl and pour over the cooking juices. Return the onion to the oven and cook for 20 minutes, or until very soft.
- When the capsicum are just cool enough to handle, remove and reserve the skins and seeds. Reserve the cooking juices. Break up the capsicum flesh into broad strips and put in a separate bowl. Cut off the tops of the garlic bulbs and squeeze out the now paste-like interior Add the tomato and mix through, letting the residual warmth from the capsicums soften the tomatoes just a little.
- When the onions are ready, remove them from the oven and set aside until cool enough to handle. Remove and discard the skin. Cut the onions into rough wedges and mix through the capsicum and tomato mixture.
- Measure out 100 ml (31/2 fl oz) of the reserved cooking juices, stain and add to the salad with the remaining ingredients. Mix thoroughly.
- Serve immediately or refrigerate.
Side dishes shouldn't be an afterthought as they can make or break a dining experience. With this philosophy in mind, I tend to focus on bursts of flavours and also colour because sides double as table decorations. My red capsicum dish ticks all the boxes and you won't find better value on this feature food than at Footscray Markets.