About this recipe:This is a really basic way to roast capsicum for use in any recipe. Choose any colour capsicums you like, or use a variety of colours. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.
Wash and pat dry the capsicums. Fire roast on open flame or on a tawa on medium heat, turning regularly, 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.
Oven directions: Preheat oven to 260 C. Cut the capsicum into quarters. Roast the capsicum until the skin blisters and turns black.