Capsicum Side Dish

    55 minutes

    The capsicums are cooked twice to make this rich side dish or light meal. First they are roasted then sautéed with garlic, onion and tomatoes. If eating alone serve with baguette slices.

    8 people made this

    Serves: 4 

    • 3 green capsicums
    • 1 tablespoon olive oil
    • 1 tablespoon finely diced red onion
    • 1 clove garlic, crushed
    • 1 pinch salt and pepper, to taste
    • 1 roma tomato, diced

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 230 degrees C.
    2. Place the whole capsicums on alfoil. Bake until the skin is spotted black and the capsicums are soft; 30 to 45 minutes. Turn the capsicum once if necessary.
    3. Remove capsicums from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Cut the roasted capsicums into 1cm pieces.
    4. Heat the olive oil in a frypan over medium heat. Stir in the onion and cook, stirring frequently until the onion has softened and turned translucent; about 5 minutes.
    5. Add the garlic, salt and pepper then stir in the diced capsicums and tomato.
    6. Cook over medium heat, stirring occasionally until the tomato is soft and the mixture is well incorporated; about 5 minutes.

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    Reviews in English (6)


    This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty bread, as suggested, and my husband loved it as well. A keeper!  -  28 Aug 2010  (Review from Allrecipes USA and Canada)


    I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followed this to a T and it was a delishious side to our roasted chicken and white wine  -  24 Apr 2011  (Review from Allrecipes USA and Canada)


    I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarter of a small red onion) and used jarred minced garlic. I wish I used fresh garlic. All in all it is a tasty dish.  -  09 Jan 2011  (Review from Allrecipes USA and Canada)