Blackening and blistering the outside of whole capsicums deepens their flavour, makes the flesh silky smooth and brings out their sweetness. Topped with garlic oil, basil and balsamic this is an easy mezze-style dish, full of flavour, and will compliment any summer feast.
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Related Grill Skills
Direct Heat on a Premium Gas Barbecue
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Related Grill Skills
Direct Heat on a Weber Q
Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C).
Related Grill Skills
57cm Kettle Charcoal Barbecue Setup – Direct Cooking
Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire™, set the temperature to 290°C+ and preheat.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the capsicum over direct high heat, with the lid closed, for 16 minutes, quarter turning the capsicums every 4 minutes or until the outside is deeply charred.
Place the whole garlic cloves (unpeeled) onto the cooking grill and grill over direct high heat for 2 minutes, turning once.
Remove the capsicums from the barbecue and place in a bowl. Cover with plastic wrap to sweat for 15 minutes, this will make them easy to peel.
Peel the garlic cloves and thinly slice. Place into a small bowl and add the olive oil to infuse.
Once the capsicums have cooled enough to handle, cut away the cores, peel away and discard the blackened skin. Slice into approximate cheek size portions.
Arrange the capsicum onto a serving plate, drizzle over the garlic and oil. Season with salt and pepper. Finish with a drizzle of balsamic glaze and torn basil leaves.
