Roast Capsicums with Sunflower Seeds

    25 minutes

    A lovely Italian-style antipasto that's quick and easy. The toasted sunflower seeds add to the texture of the dish.

    2 people made this

    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

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven grill. Line a baking tray with foil.
    2. In a pan over medium heat, cook the sunflower seeds for 5 minutes, stirring constantly, until lightly toasted.
    3. 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.
    4. 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 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)