Instructions
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C).
- 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.
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