Braised Capsicums with Thyme2013-03-26
Colourful capsicum adds brightness to any dining occasion.
- 80ml (1/3 cup) extra virgin olive oil
- 3 medium (about 250g each) red capsicums, quartered, deseeded, thickly sliced
- 3 medium (about 250g each) yellow capsicums, quartered, deseeded, thickly sliced
- 8 garlic cloves, peeled
- 4 sprigs fresh thyme
- 2 tbs water
- 1 tbs balsamic vinegar
- Salt & freshly ground black pepper
Heat the oil in a large flameproof casserole dish over medium heat. Add the capsicum, garlic and thyme, and cook, stirring occasionally, for 5 minutes or until golden brown.
Add the water and reduce heat to medium-low. Cook, covered, stirring occasionally, for 20 minutes or until capsicum is tender. Add the vinegar and cook, covered, for 5 minutes or until juices thicken slightly. Taste and season with salt and pepper. Remove from heat. Transfer to a serving bowl and serve immediately.