Marinated Grilled Capsicums

• 4 large capsicums – sliced into four pieces
• 1 large clove of garlic, peeled and finely sliced
• 1-2 dried chillies, crumbled (optional)
• About a cup of extra virgin olive oil
• A splash of red wine vinegar
• Handful of fresh basil
• Pepper, to taste

1. Place the capsicum flesh under a hot grill, skin-side up, until skins become blistered and blackened.
2. Place them in a bowl, cover and leave for 5 minutes.
3. Peel the skin off the capsicum and then cut it into large strips.
4. Place the capsicum strips in a large bowl then add the garlic, chillies and extra virgin olive oil plus a splash of red wine vinegar.
5. Add pepper to taste.
6. Cover and allow to sit for 1 hour in the fridge, tossing occasionally.
7. Roughly chop the basil leaves and toss into the mixture. Serve.

TIP: You can save the marinated grilled capsicums by placing them in sterilised jars and covering with extra virgin olive oil.