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Main ingredients
- Vegetable (5389)
Recipe type
- Side Dish (1955)
Other
- Roast Vegetables (70)
- Roast Capsicum (42)
Basic Roasted Capsicums
Recipe by:
FISHLOVE
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.
Ready in 20 minutes
Saved as a favourite by 40 cook(s)
Ingredients
Serves: 4
- 6 red capsicums
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Preparation method
Prep: 5 minutes | Cook: 15 minutes1.
Preheat the oven to 230C- 240 C.
2.
Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper bag until cool. Peel away skins and use as desired.
Provided by: Allrecipes
Last updated:
03 Jun 2012
Reviews
it's great to slice them into ribbons after they are roasted and refrigerate with some good olive oil, thyme and garlic
Posted:
03 Jan 2010
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20 users found this comment helpful
Moderately easy
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.
Posted:
22 Feb 2009
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25 users found this review helpful
