Easy Appetizer Recipes
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Marinated Capsicum Recipe
If you are looking for a cold appetizer with a lot of zing, this is it. The bright colors and tender texture are only the beginning. Imagine biting into one of these beauties and experiencing the mellow yet distinct flavor of a roasted pepper that has been soaking in a wonderful combination of balsamic vinegar, olive oil, and herbs.
You can serve them as is for a delicious appetizer or side dish. You can also put them on crunchy toast with feta cheese for a delightful treat. They can be tossed into a salad, chopped finely and added to a dip, piled on top of Italian bread with olive oil for an impromptu antipasto, or mixed with olives, capers and roasted eggplant. You can add a slice or two on top of a burger, grilled fish, or a chicken breast to liven things up. Sprinkle them on a pizza or mince them and mix them in your hamburger for meatloaf. Sauté them with onions and use them on top of grilled sausage or hot dogs. Add them to your favorite sandwiches. Toss them with pasta. The uses are endless.
Since this recipe is so simple, you may decide you need to keep some in your fridge all the time so you can use them whenever you want. Since they have so many uses, you may find they become a condiment in your kitchen. Take advantage of the summer produce season when fresh capsicums are available at your local farmer's market. Sometimes they will even roast them for you while you wait. All you need to do then is bring them home and get them ready for the marinade.
Marinated Capsicums
Ingredients -
4 red capsicums
2 cloves garlic, thinly sliced
¼ cup fresh basil, torn
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
Salt and pepper to taste
Preparation:
Preheat your oven to 400 degrees Fahrenheit.
Place the capsicum on a flat baking sheet. Bake for 30 minutes, or until the skin blisters. Alternatively, you can roast them over an open flame on a gas stove until the skin is blackened on one side. Turn them with tongs and roast until the rest of the pepper is charred.
Place the roasted capsicum into a large bowl. Cover them with plastic wrap and let them cool.
When they are cool enough to handle, peel off the skin and remove the seeds. Do not rinse them or you will lose flavor. Slice the capsicum and mix with the garlic, basil, olive oil, vinegar, and salt and pepper.
Chill in the refrigerator for a minimum of 6 hours or overnight.
Bring the capsicum to room temperature before serving.
Photo Description:
If you like roasted peppers, you will love these marinated capsicums. The flavors are mellowed by roasting and then enhanced by the marinade. Prepare these in advance so they have enough time to soak up the flavors. This is a traditional way to enjoy peppers. Serve them as appetizers or as a side dish. You can also add them onto burgers to give them a twist in flavor. We used red peppers, but you can choose to use any color or even mix up the colors to make a rainbow dish.
