Roasted Capsicum Salad

    50 minutes

    This colourful salad makes a tasty accompaniment to seafood, chicken or lamb, or it can be served as part of a Mediterranean starter selection with ciabatta bread or a French bread stick.

    2 people made this

    Serves: 6 

    • 2 large red capsicums
    • 2 large yellow or orange capsicums
    • 2 large green capsicums
    • 2 1/2 tbsp extra virgin olive oil
    • 2 tsp balsamic vinegar
    • 1 small garlic clove, very finely chopped or crushed
    • salt and pepper
    • 12 black olives, pitted
    • 1 handful of small fresh basil

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 200ºC. Brush the capsicums with 1 tbsp of the olive oil and arrange them in a shallow roasting tin. Roast for about 35 minutes or until the capsicum skins are evenly darkened, turning them a few times. Place the capsicums in a polythene bag and leave until they are cool enough to handle.
    2. Working over a bowl to catch the juice, peel the capsicums. Cut them in half and discard the cores and seeds (strain out any seeds that fall into the juice), then cut into thick slices.
    3. Measure 1½ tbsp of the capsicum juice into a small bowl (discard the rest). Add the vinegar, garlic and salt and pepper to taste, and whisk in the remaining oil.
    4. Arrange the capsicums on a serving platter or on individual salad plates. Sprinkle with the olives and basil, then drizzle with the dressing.

    Some more ideas…

    *Roasted red capsicum and onion salad: Deseed and quarter 4 red capsicums and put them in a roasting tin with 4 small red onions, quartered. Drizzle over 1½ tbsp extra virgin olive oil and season to taste. Roast in a preheated 200ºC oven for about 35 minutes, turning once, until the vegetables are tender and browned around the edges. Cool. If you like, peel the capsicums, holding them over the roasting tin. Whisk 2 tsp lemon juice with 1½ tbsp extra virgin olive oil in a salad bowl and season to taste. Add 125 g rocket or mixed red salad leaves and toss to coat. Pile the capsicums and onions over the top and drizzle over their cooking juices. Serves 4.
    *Asian-style capsicum and Chinese leaf salad: Deseed and thinly slice 2 red capsicums (or 1 red and 1 yellow capsicum) and 1 fresh red chilli. Mix in a salad bowl with 150 g shredded Chinese leaves, such as pak choy. For the dressing, whisk together 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tsp canola oil and 1 tsp soy sauce. Drizzle over the vegetables and toss to coat. Sprinkle with 2 tbsp toasted sesame seeds and serve. Serves 4.

    Health points

    *Herbalists recommend basil as a natural tranquilliser. It is also believed to aid digestion, ease stomach cramps and help to relieve the headaches that are associated with colds.
    *Olives are a source of vitamin E, but they are usually not eaten in large enough quantities to make a significant contribution to the diet.

    Each serving provides

    GI estimate not able to be calculated because the carbohydrate content is minimal.

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