Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Marinated Chargrilled Capsicum


  • 1.2kg red capsicum
  • 2 to 3 garlic cloves, peeled, thinly sliced
  • 1/2 to 1 cup vegetable oil
  • 1/4 cup red-wine vinegar


1. Remove flesh, in thick slices, from capsicum stems. Remove any white pith and seeds.

2. Preheat a barbecue grill plate or chargrill on high heat. Place capsicum skin-side down and cook for 10 minutes or until skin is blackened.

3. Remove from barbecue and place into a sealed plastic bag for 5 minutes to steam. Remove from bag and peel or rub the blackened skin to remove.

4. Place soft capsicum flesh into clean sterilised jars with garlic. Combine oil, vinegar, and salt and pepper in a jug. Pour over capsicum to cover. Seal and store in the fridge for up to 6 months.


· Tip: Use in risottos, salads, sandwiches, lasagnes and pizzas.

· Note: Makes 4 x 1-cup capacity jars

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