Roast capsicum with oregano & anchovies

Ingredients (8 servings):

• 5 red capsicums (bell peppers), quartered, deseeded
• 5 yellow capsicums (bell peppers), quartered, deseeded
• 125ml (½ cup) extra virgin olive oil
• ¼ cup loosely packed fresh oregano leaves
• 4 anchovies fillets, roughly chopped
• 3 garlic cloves, thinly sliced
• 1 tablespoon capers, drained, roughly chopped

Method:

1. Preheat a grill on high.
2. Place the capsicum pieces, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered.
3. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).
4. Peel the skin from the capsicum pieces and cut the flesh into 1cm-thick slices.
5. Place the capsicum slices, oil, oregano, anchovies, garlic and capers in a large serving bowl. Gently toss until combined.
6. Transfer to an airtight container and place in the fridge for 1 hour to develop the flavours.