This is good as an anti-pasto, put through pasta or in wraps.

Ingredients

• 3 red capsicum
• Olive oil
• 1 preserved lemon rind, chopped
• 1 tbsp fresh parsley
• 1 tsp baby capers

Method

Lightly drizzle capsicum with a little oil.

Grill capsicum until skin can be peeled off.

Remove seeds from the inside.  Don’t wash as this will remove some of the smokey flavour.

Mix with lemon rind, parsley, capers and a little extra-virgin olive oil.  Store.

Tips

Capsicums are also known as Peppers, however they are not related to black pepper at all.  They recieved this name when Columbus unsuccessfully voyaged to find black pepper, and rather than acknowledge his failure his named the most pungent New World food “pepper”.

Capsicum is latin for box, aptly describing their hollow form.  Capsicum annuum is the botanical name for the different coloured varieties of capsicum, which ranges from red, orange, yellow, green, purple, brown and black.  Paprika is made from the red capsicum.

Capsicum is a great source of carotenoids (good for eyes and provides a healthy glow to the skin), vitamin A and vitamin C.

It is best to buy organic capsicum as they are susceptible to holding onto pesiticide residue.

Chillis are closely related to capsicum, and are part of the Nightshade Family.

The post Grilled and Marinated Capsicum appeared first on Alison Mitchell Naturopath.

• 1 tbsp olive oil
• 1 clove garlic, finely grated
• 1/2 brown onion
• 2 anchovies ( or as many as you like)
• ½ cup cooked millet
• ½ cup mixed herbs like oregano and/or basil, chopped
• ¼ cup olives, roughly chopped
• 1 red capsicum, halved and de-seeded
• 1 large tomato, halved and de-seeded
• 1 eggplant, halved and flesh partly scooped out
• 1 zucchini, halved and de-seeded
• 1 tbsp capers
• preserved lemon rind to taste

Method

Using the absorption method, cook the millet until tender.

In a pan lightly cook the garlic, onion and anchovies with the oil then mix through the millet, herbs, olives and left over veggies. Stuff this mixture into the vegetables, drizzle with olive oil and bake in oven at 180°C until the veggies are soft and the stuffing is crispy.

Enjoy!

The post Stuffed Veggies Recipe appeared first on Alison Mitchell Naturopath.