Roast Capsicums with Sunflower Seeds
A lovely Italian-style antipasto that's quick and easy. The toasted sunflower seeds add to the texture of the dish.
Ingredients
Serves: 4
- 2 tablespoons sunflower seeds
- 2 yellow capsicums, halved and seeded
- 2 red capsicums, halved and seeded
- 4 tablespoons olive oil
- 4 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried rosemary
- salt and pepper to taste
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Preheat the oven grill. Line a baking tray with foil.
- In a pan over medium heat, cook the sunflower seeds for 5 minutes, stirring constantly, until lightly toasted.
- Place the capsicum halves cut side down on the baking tray. In a bowl, mix the olive oil, lime juice, balsamic vinegar, rosemary, salt and pepper. Brush capsicums with the olive oil mixture.
- Roast capsicums under the grill for 5 minutes, or until slightly charred. Remove from heat, peel and slice. Toss with the toasted sunflower seeds to serve.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (5)
These turned out great. I used yellow and orange peppers. I left them in the broiler until their skins were almost black and then put them in a plastic bag for about 10 minutes so it's easier to peel them. I will definitely make this again. Thanks EC. - 30 Oct 2005 (Review from Allrecipes USA and Canada)
This was quite good. I skipped the sunflower seeds- as I merely wanted the bell peppers on their own. I also added a little more balsamic vinegar for a tangier taste. - 10 Apr 2006 (Review from Allrecipes USA and Canada)
Very different and very good. I'm usually not a fan of sunflower seeds, but done this way, they were delicious! - 10 Jul 2007 (Review from Allrecipes USA and Canada)