This is a simple way to roast capsicums for use in any recipe. Choose any colour capsicums you like,and it's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast.
I placed these directly onto the oven shelf with a tray underneath to catch juices and grilled them until black. Then I place them in a bowl covered with plastic wrap and wait for them to sweat and cool before de-seeding and slicing. Great on toasted focaccia, pizzas, marinated in garlic, used in salads or even pureed for spaghetti sauce. - 22 Feb 2009
it's great to slice them into ribbons after they are roasted and refrigerate with some good olive oil, thyme and garlic - 03 Jan 2010
works, takes about 30min, but don't use plastic foil, that you throw out, think green and just take the tray out, leave the capsicum on it as they are and instead of putting them into a bowl, take any bowl (salad) and just put it over to cover, works as fine without the waste caused. - 17 Jun 2015