Mediterranean BBQ
Sweet roasted peppers, marinated steak and char-grilled asparagus make for a delicious & healthy family meal with authentic mediterranean BBQ flavours.
Recipe type: Main
Cuisine: Mediterranean
Serves: 4 adults
  • 12 Mixed peppers/capsicums
  • Olive oil
  • A large bunch of fresh parsley - finely chopped
  • 1 large garlic clove - finely diced
  • 1 tbsp balsamic glaze
  • 4-5 Rib eye fillet steaks
  • A large bunch of fresh rosemary -
  • Salt and pepper - to season
  • 2 bunches of fresh asparagus
  1. *For the peppers*
  2. Pre-heat the oven to 220℃.
  3. Cut the long stalks off the peppers without piercing the skin or cutting the base of the stalk.
  4. Place the peppers upside down on a roasting tray and place them in the top half of the oven. Keep rotating the peppers every so often until their skins are charred, well browned and softened all the way around. Time will vary on your oven.
  5. Remove them from the oven and place inside a double lined plastic bag, tying them off.
  6. Let them sweat off the skin for about 30 minutes, then check to see if the skin is coming away easily. If not, give it some another 30 and carefully pull the skins away from the flesh (take care to not burn yourself!)
  7. While you are peeling the skin, tear up the peppers into rough, bite sized lengths. Discard about half the seeds.
  8. Once peeled, place all the peppers in a bowl and scatter with the diced garlic, chopped parsley, a generous dressing of olive oil, the balsamic glaze and salt and pepper to taste. Amounts of the seasonings can vary depending on your preference. Store the peppers in the fridge until needed.
  9. *For the steak*
  10. In a processor, grind up the fresh bunch of rosemary untill almost dust size. Mix the rosemary in a small bowl with olive oil. This will become your marinade and the baste mixture for the meat.
  11. Removing the steaks from the fridge, leave them to sit on the bench till they are at room temperature before cooking. Baste the steaks with the rosemary mixture, salt and pepper and place on a hot barbecue. Cook the steak to your liking and baste the meat every so often to keep it moist. Baste it for the last time once it has cooked and leave it to rest for 5 minutes before eating.
  12. *For the asparagus*
  13. Place the asparagus in a bowl and toss lightly with olive oil, salt and pepper.
  14. Place them on a hot grill pan or on the barbecue, if you have space alongside the meat.
  15. Keep turning them until charred and they are cooked to your liking.
Keep the roasted peppers in an airtight container for up to a week. Ensure you coat them with a generous amount of olive oil.
Recipe by The Life Harvest - food blog at