Roasted Capsicum in Oil

Roasted Capsicum in Oil


14 people made this

I learned how to make these, 'Peperoni Arrostiti Sotto Olio', from my Italian mother-in-law. They can be used in other dishes such as bruschetta or pureed with cream then served over pasta. I usually have them on the dinner table in an antipasto tray or as a side dish.


Serves: 6 

  • 1 red capsicum
  • 1 yellow capsicum
  • 1 orange capsicum
  • 3/4 cup (185ml) extra-virgin olive oil
  • 1 clove garlic, crushed
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 pinch dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat a BBQ for high heat and lightly oil the grate. Reduce heat to medium.
  2. BBQ whole capsicum until charred on all sides; turning about every 5 minutes. Place charred capsicums in a glass bowl and seal with plastic wrap. Allow them to cool in bowl.
  3. Combine olive oil, garlic, basil, oregano, salt and pepper in a 500ml glass jar (or larger depending on size of capsicum).
  4. Remove cooled capsicum from bowl and scrape off charred skins. Cut capsicum in half and remove seeds and stems. Slice capsicum into long strips and place in oil mixture.
  5. Mix well assuring capsicum are covered in oil. Serve. Store leftover capsicums in refrigerator for up to 5 days.

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