Roasted Capsicum

    52 minutes

    Roasted capsicum has so many uses - salads, added to quiches, sandwiches - the list goes on! It's very simple to make and tastes sweet and earthy.


    Washington, United States
    36 people made this

    Serves: 2 

    • 3 large red capsicums

    Preparation:2min  ›  Cook:10min  ›  Extra time:40min cooling  ›  Ready in:52min 

    1. Turn on your oven grill.
    2. Cut capsicums in half and remove stems and seeds.
    3. Flatten the capsicums, skin side up, onto a tray lined with foil.
    4. Grill until 90% of the skin is completely black (the edges will stay red, which is fine).
    5. Remove and wrap the foil around the capsicum pieces to let them sweat until cooled (about 30-40 mins). Unwrap and peel off skins and save the capsicum flesh pieces. Put pieces in a glass container, seal and keep in the fridge for up to 5 days. I also save the capsicum juices that comes out in the same container.

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    Great low fat food - easy to cook and a quick clean up with the foil catching all the juices during cooking.  -  27 Aug 2012