- Preheat the oven to 180°C.
- Line a large baking tray with Multix alfoil. Making sure the foil sits up the sides of the tray (to capture all the delicious juices).
- Chop each capsicum in half length ways and remove the stalk, then cut each half into three lengthways, remove any seeds and white membrane. Place each capsicum slice skin side down on the foil (they should sit up like little boats). Place a couple of slices of garlic, a fillet of anchovy and a sprig of thyme in each piece of capsicum. Drizzle generously with olive oil and the leftover oil from the anchovy can. Finish with a generous grind of black pepper. Place in the oven for about 20 minutes until the capsicum is soft and slightly blackened at the edges.
- Serve immediately with warm crusty sourdough bread or gluten free bread and a spicy red wine like Shiraz.
Tip: This dish is delicious served as a rustic appetizer or part of an antipasto. But you can also remove the springs of thyme after its cooked and blitz it to use it to as a sauce for your favourite pasta.