Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller rack and cook 10 cm from the heat for 12 minutes or until the skin is blackened. When the capsicums are cool enough to handle, peel and cut into 5 cm strips.
Combine the oil and a pinch of salt in a medium bowl. Add the garlic and the capsicums, tossing well. Cover and refrigerate for at least 1 hour or up to 3 days. Remove and discard the garlic before serving.
Did you know?
Red, yellow and orange capsicums are higher in antioxidant beta-carotene than green ones, and their vitamin C content makes them a good choice to serve with iron-rich foods.