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Ingredients
2 red capsicum
2 green capsicum
2 yellow capsicum
1 Spanish onion, cut into segments
3 cloves of crushed garlic
2 tbsp olive oil.
Method
Baste the capsicums with olive oil, place them onto a baking tray and roast them in the oven at 250oC for 15-25 minutes or until they are blackened on the outside.
Remove from the oven, cover with cling wrap and allow to cool (alternately you can burn the skins of the capsicums directly over a flame, then place into a freezer bag, seal the top and allow to cool.)
Peel the capsicums, remove the seeds and slice into 2 cm wide strips and place into a large bowl.
Heat a fry pan, add a good splash of olive oil and fry the onions until they are just turning translucent then toss in the garlic and fry for a further 3 minutes (do not allow the garlic to brown)
Pour the hot onions, garlic and oil over the top of the sliced peppers and stir well then serve.
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