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Chargrilled Capsicums in Garlic Parsley Oil Recipe
Ash Tyrrell

Chargrilled Capsicums in Garlic Parsley Oil Recipe

I still remember the first time I made these chargrilled capsicums at home, and honestly, I didn’t expect them to taste this good. The smoky aroma filled my kitchen and made me feel like I was cooking something straight from a Mediterranean café. I love how simple ingredients turn into something so rich, sweet, and flavorful with just a bit of heat and patience
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Red capsicums bell peppers – 6 medium-sized
  • Olive oil – 1/3 cup about 65 ml
  • Garlic cloves – 5 finely minced
  • Fresh parsley – 1 cup finely chopped
  • Apple cider vinegar or red wine vinegar – 1 tablespoon
  • Salt – to taste
  • Black pepper – to taste

Method
 

  1. Wash the capsicums thoroughly and dry them completely before grilling. This helps them char properly instead of steaming. Keep them whole for best juicy results.
  2. Place capsicums on a hot grill or open flame and turn until skins blacken. You want a good char so the flavor becomes deep and smoky. This step usually takes around 10–15 minutes.
  3. Transfer hot capsicums into a covered bowl and let them steam for 20 minutes. This makes peeling the skin super easy and keeps them soft. Remove skin, seeds, and stems gently without washing them.
  4. Mix olive oil, minced garlic, chopped parsley, vinegar, salt, and pepper in a bowl. Stir well so the flavors combine beautifully. This dressing becomes the flavor base of the dish.
  5. Pour the garlic parsley oil over peeled capsicums and mix lightly. Let them sit for 10–15 minutes so they absorb flavor. Serve warm or chilled depending on your preference.

Notes

  • I always choose thick, fresh capsicums because they hold texture better after grilling.
  • I don’t rush the charring process—it gives the signature smoky taste.
  • Letting them steam properly makes peeling effortless and more flavorful.
  • I prefer resting them in oil for at least 30 minutes before serving.
  • Adding a tiny pinch of chili flakes gives a restaurant-style twist.