Roasted Capsicum in Garlic and Thyme Marinade

A common debate in this day and age is whether or not there are more health benefits of coconut oil versus extra virgin olive oil. Despite having approximately the same energy content per 100 g (862 calories versus 884 calories, respectively) one of the most significant differences is the type of fat in these two oils. Extra virgin olive oil is high in unsaturated fats, which is important for heart health as it helps create transport molecules which prevents cholesterol building up in the wall of the arteries. On the other hand, coconut oil is higher in saturated fat. Saturated fat is considered the bad fat as it helps create transport molecules which increase the chance of cholesterol building up in the wall of the arteries. So it's important to remember, that despite having a relatively similar energy content, there is more depth to the choice of your oils.

Ingredients:

• 4 medium sized red capcsicums
• 1 tbsp dried thyme leaves
• 3 cloves of garlic, thinly slices
• 1/2 cup extra virgin olive oil

Method:

1. Preheat oven to 230⁰C.
2. Cut the capsicums into quarters and remove the seeds and membranes.
3. Place on a large oven tray, skin side up. Roast in the oven until the skin blisters and turns black, 15-20 minutes, rotating the tray once during cooking.
4. Remove from the oven and cover with plastic film until cool.
5. Peel away skins and slice into thin manageable pieces.
6. In a large jar add the garlic, thyme leaves, olive oil, and roasted capsicum.
7. Store in the fridge for up to 2 weeks.