Marinated Capsicum

This capsicum is lovely on antipasti/charcuterie boards, in pasta, or on a sandwich with some soft cheese and a bit of salami. 

• 2 large capsicums (red, orange or yellow preferably)
• ½ lemon zested and juiced
• ¼ bunch mint
• ¼ bunch parsley
• ½ clove garlic
• 20 ml extra virgin olive oil
• Salt and pepper to taste

Cut the ‘cheeks’ off the capsicum and put skin side up on a foil lined tray under your oven grill until most of the skin has blackened.  Remove using tongs to a bowl, cover tightly with gladwrap and leave to cool. 

Chop mint and parsley finely and mince garlic.  Mix with all other ingredients in a bowl.

When the capsicum is cool enough to touch, but not cold, peel off and discard the blackened skin.  Slice about 1 cm thick and toss in the dressing while still warm.  Add salt and pepper to taste.