Roasted red capsicums

Roasted red capsicums


3 people made this

Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.

Janet Mitchell

Serves: 6 

  • 4 large red capsicums, cut lengthways into flat strips
  • 3 teaspoons olive oil
  • Salt
  • 1 clove garlic, crushed

Preparation:10min  ›  Cook:1hour12min  ›  Ready in:1hour22min 

  1. Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller rack and cook 10 cm from the heat for 12 minutes or until the skin is blackened. When the capsicums are cool enough to handle, peel and cut into 5 cm strips.
  2. Combine the oil and a pinch of salt in a medium bowl. Add the garlic and the capsicums, tossing well. Cover and refrigerate for at least 1 hour or up to 3 days. Remove and discard the garlic before serving.

Did you know?

Red, yellow and orange capsicums are higher in antioxidant beta-carotene than green ones, and their vitamin C content makes them a good choice to serve with iron-rich foods.

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Reviews (3)


Altered ingredient amounts. I blackened these on a gas hotplate (with the exhaust fan on) turning them with tongs every few minutes. They blackened up really well. - 01 Oct 2008


I don't know if I could eat plain red capsicums after this! - 01 Oct 2008


Altered ingredient amounts. I roasted a dozen capsicums and added the juicy run off to the marinade aswell. - 01 Oct 2008

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