Grilled capsicums

    Grilled capsicums

    Recipe Picture:Grilled capsicums
    1

    Grilled capsicums

    (7)
    35min


    5 people made this

    There are capsicums, capsicums and still more capsicums in this delicious grilled capsicum recipe. Feel free to use a mixture of green, yellow, orange and red capsicums. These are great on their own,as part of an antipasto platter, a salad, with pasta or in sandwiches.

    Ingredients
    Serves: 8 

    • 14 fresh capsicums
    • 6 cloves garlic, minced
    • 250ml fresh lemon juice
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Core and seed the capsiucms and cut into strips. Place them in a large shallow baking tray. Add the garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
    2. PLace under the griller on a medium heat stirring occasionally until all capsicums are soft and some are slightly charred, about 20 min. Place them - and any accumulated liquid - into a bowl or container. Add remaining lemon juice and toss well.
    3. Serve this warm or after it has been refrigerated for at least a few hours. Toss before serving.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (3)

    by
    11

    Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette.  -  04 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    1

    Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette.  -  24 Jul 2008  (Review from Allrecipes UK & Ireland)

    by
    0

    good combination of ingredients but the quantities are WAY off. For starters, even with my double oven I could not broil that many peppers in a batch. I heeded the previous comment and reduced the lemon but I erred too much on the side of caution... 1.5 TBSP is not enough lemon for 12 peppers... see that? I was 2 peppers short!  -  14 Sep 2016  (Review from Allrecipes USA and Canada)

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