I love roasted capsicums! The smell brings me back to my childhood as I recall my mother cooking these over the flame on the stovetop or on a hot barbeque. I’ve kept this recipe even simpler by roasting them in a hot oven. They are delicious in sandwiches or wraps or serve them as a side next to your grilled chicken or steak. Delicious!
- Category: Sides
- 6 -8 capsicums, any colour
- Olive oil to drizzle
- Seasalt to taste
- 6 sprigs fresh parsley
- Wash and dry the capsicums and place whole in a large baking dish.
- Drizzle with olive oil and bake in a hot oven (180 degrees) for approx 45 minutes or until the skin blistered and blackens. You will need to turn them over halfway throughout the cooking to blacken the other side.
- Turn the oven off and allow them to cool in the oven, approx 1 hour. Keeping them in the oven will allow them to sweat making it easy to peel the skin off.
- Remove the capsicums from the tray, carefully pull out the hard inner core and gently peel the skin off each one.
- Rinse them under cold water until all the seeds are washed away.
- Place them on a teatowel to remove as much moisture as possible, then slice them up into strips.
- Place into a bowl and add seasalt, finely chopped garlic and parsley and drizzle with olive oil.