Grilled Bell Pepper with lots of Garlic and Capers

A dish I’m always excited about, not only because it’s light and simple, but also because of the overwhelming flavour of garlic. This is one of my favourites! It takes about 30 to 40 minutes cooking time.


6 red bell peppers, slice and deseeded

1 cup olive oil

3 tbsp capers

3 bulbs garlic, peeled and minced

a pinch of salt (optional)

Cooking Method:

Pre-heat the oven to 200 degrees.

Cut peppers lengthwise, discard stems and seeds. Place on a baking tray, skin side up and sprinkle over with a little bit of the olive oil. Grill for 15 minutes until pepper soften and the skin is peeling off. Remove from the oven, place in a bowl and cover with foil, Set aside and allow pepper to cook thoroughly. I also cook this ahead of time.

Peel off garlic bulbs and minced cloves. There are so many techniques, depending on what you are using it for. For the peppers, we want the garlic finely minced. And get ready to be blown away by the overwhelming, intense smell of garlic hovering in your kitchen I couldn’t get enough of. It’s the best!

Garlic is very sensitive, it burns easily. Make sure the oil in the pan is piping hot before dropping the minced garlic. Keep stirring until the garlic is golden brown. It normally takes only a couple of minutes, Add in capers and allow flavours to incorporate.

Capers add a distinctive flavour a combination of sourness and saltiness to any dish. It falls in the “love it or hate it” category.

Fried garlic must be done just before serving, that way the garlic stay crisp and crunchy.

This goes well with cold cuts, fresh bread, quiche, carrots, hummus etc.



Published by OurKitchenStoryblog

Chef de cuisine

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