Capsicum Side Dish

    Capsicum Side Dish


    5 people made this

    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.

    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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