Preparation time 5 mins, plus cooking time.
This is a basic recipe for roast capsicums. You can also cut the capsicum into halves flatten a little and grill for a similar result. Roast capsicums can be marinated in olive oil, garlic and rosemary and eaten as antipasto. Roast capsicums marinated in olive oil, leaving out the garlic which becomes rancid, last up to a week in the refrigerator. Roast capsicum make a delicious and simple pasta dish just add goats cheese, ricotta, feta or parmesan, anchovies, and or capers and herbs. They also make a great addition to a sandwhich or pizza topping.
3 red, orange or yellow capsicums or a mixture.
Preheat oven to 200 C.
Wash capsicums and place in a greased baking dish.
Bake for 15 mins or as long as it takes for one side to blacken then turn over.
Bake until both sides are blistered and blackened.
Remove from oven and allow to become cool enough to handle. They are easier to peel if they are still warm.
Remove skin, centre of capsicums and the seeds.
Do not wash as the capsicums will lose flavour.