Roasted red capsicums

    Roasted red capsicums

    11saves
    1hour22min


    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.

    Ingredients
    Serves: 6 

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

    Directions
    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)

    RaewynL
    by
    2

    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

    RaewynL
    by
    1

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

    Linda
    by
    1

    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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