This dish is a riot of colour and promise. Eating it feels like an express route to feeling good about yourself. The capsicum and black garlic is roasted low and slow to the brink of collapse. These are good at a barbecue with all manner of proteins, great on a sandwich the next day, or tossed through a salad or thrown on a pizza. And that is my kind of cooking - I’m not interested unless a recipe can follow through with a solid second act.
Serves 6 as part of a spread.
Ingredients 10
1 kg capsicums (bell peppers), red or yellow
6 cloves garlic, smashed
6 cloves black garlic, smashed
2 tsp aleppo pepper
60 ml olive oil
60 ml red wine vinegar
60 g brown sugar
125 g danish feta, sliced into 6 mm (¼ in) thick planks, brought to room temperature
Handful basil leaves
6 tbsp bagel seasoning, see my recipe
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Method 6
Preheat the oven to 150˚C (300˚F).
Cut the into lobes, leaving behind the core, stem and seeds. Add the lobes to a roasting dish with the smashed , , , , and . Give it all a good toss to coat and pop in the oven.
Cook nice and slow for about 1½ hours. A few times during cooking, get in there with a pair of tongs and flip and move things around to ensure a lovely even caramelisation. If it appears to be burning, add a few tablespoons of water, give it a swoosh and keep cooking.
Remove from the oven and taste – you want a nice sweet tang and caramelised flavour to the . You can adjust the seasoning with and as needed.
Add the to the hot dish and let it sit in the juices, getting acquainted with all the flavours and warming itself through to that ultimate cheese-eating temperature, about 5 minutes. Scatter the over, then sprinkle with the .
This is best served like this straight to the table but, if you want to, you can gently transfer to a serving dish – remember to spoon over any residual juices.
