Easy Roasted Capsicum

    Easy Roasted Capsicum

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    20min


    81 people made this

    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.

    Ingredients
    Serves: 4 

    • 6 red, green, yellow capsicums

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Wash and pat dry the capsicums. Fire roast on the stove till their skins get black blisters and give off fragrance. Discard stems, remove the seeds and the membranes. The skins should peel away from the capsicums easily when cooled.
    2. To roast in oven, preheat oven to 260 C. Cut the capsicum into quarters. Roast the capsicum until the skin blisters and turns black. Discard stems, remove the seeds and the membranes. The skins should peel away from the capsicums easily when cooled.

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