I liked to roast capsicum and then marinate it as a side dish to have with a meal. My Italian father-in-law taught me how to make the capsicum.
The other day I was entertaining and I thought to add broad beans to the mixture as they were in season. I peeled the broad beans and then lightly steamed the bean. When it was tender I popped it out of it’s skin and placed it in the bowl with the capsicum. The colours together are amazing. I am very much attracted to food because of the colour. I am sure that is why my favourite thing to cook is dessert. However there is no use in looking fantastic and not tasting good, so I remain committed to flavour as well.
10 broad beans
3 red capsicum
1/2 cup of olive oil
1/4 cup balsamic vinegar
2 cloves of garlic
1/2 an onion diced finely
pinch of salt
1 teaspoon of oregano
1 teaspoon of sugar
Place capsicum in a moderate oven until the skin becomes wrinkled and black, about 30 mins. Once the capsicum is out of the oven place in a plastic bag with the end tied to allow it to sweat. This makes the skin come off easily. Leave until cooled down.
Meanwhile chop garlic and onion and add to oil, vinegar, sugar and oregano (sometimes I add lemon juice too).
When the capsicum is cool, peel the skin off and slice into pieces add to marinade and leave at least overnight.
For the broad beans peel out of pod and then simmer in a little salted water for five minutes. Run under cold water to refresh and help keep thier strong colour. Pop the bean out of the outer shell and add to marinade.
Serve with a crusty loaf of bread or as a side dish.Share on Facebook