Chargrilled Capsicums

Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!

The ingredient of Chargrilled Capsicums

• 2 medium 550g red capsicums
• 2 medium 550g yellow capsicums
• 2 medium 550g green capsicums
• 2 tbsp fresh oregano leaves
• 2 garlic cloves thinly sliced
• olive oil

The Instruction of chargrilled capsicums

• wash a 2 1 2 cup capacity jar and lid in hot soapy water rinse in hot water drain upside down until completely dry
• quarter capsicums remove and discard seeds and membranes
• heat a chargrill over high heat cook capsicum in batches for 4 to 5 minutes each side or until tender and skin is blistered and blackened transfer to a snap lock bag seal set aside for 5 minutes for capsicum to soften carefully peel and discard skins thickly slice capsicum
• combine capsicum oregano and garlic in a bowl transfer to prepared jar add oil to cover capsicum seal jar refrigerate

Nutritions of Chargrilled Capsicums

fatContent: 147 702 calories
saturatedFatContent: 14 4 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 3 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 1 4 grams protein
sodiumContent: n a

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