Step 1

Preheat grill on high. Place capsicum quarters skin-side up on the grill tray with the chilli. Cook under preheated grill, turning chilli occasionally, for 8-10 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and chilli. Cut the capsicum flesh into thin strips and finely chop the chilli.

Step 2

Combine the capsicum strips, chilli, onion, parsley, vinegar, oil and garlic in a medium bowl. Season with salt and pepper, and toss well to combine.

Step 3

Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. Bring to room temperature and mix gently before serving.