About this recipe: This is a really basic way to roast capsicum for use in any recipe like salads, anti pasti or mezze platters, soups or just by themselves. I like roasting different colour capsicums for a beautiful presentation. After roasting, add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic. Another idea is to serve them with feta cheese on crispy toast.
Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan. - 06 Nov 2004 (Review from Allrecipes US | Canada)
I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year. - 15 Oct 2001 (Review from Allrecipes US | Canada)
It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks. - 30 May 2002 (Review from Allrecipes US | Canada)