There is no way better to release the gorgeous sweetness and delicious flavours of a capsicum than to roast it until the skin blackens and blisters before peeling it off to reveal the soft flesh.
Current Rating: 4.43
From: 7 votes
Ingredients
1 large red capsicum (Pepper)
1 tbsp Olive Oil
Directions
Pre heat the oven to 180 degrees.
Brush the pepper skin with olive oil and place it on a baking tray lined with foil
Roast the pepper in the oven for 45 minutes or until the skin has turned black. Then remove the pepper from the oven and leave to cool for a few minutes.
Once it is cool enough to touch, peel off the skin, it should come away from the flesh very easily.
Next, break it in half and remove the stalk and seeds before slicing it into thin strips.
Roasted Peppers can be sliced up for use on their own in salads or pizzas or used as a base for sauces such as Harissa or Rouille.
Current Comments
2 comments so far (post your own)Can you use the oil from the roasted capsicuims?
Posted by C. Chapman on Tuesday, 14.12.10 @ 10:24am
I’ve honestly never tried, if anyone knows, please let us know.
This was really helpful. I'm making roast capsicum dip! Thanks for posting! :)
Posted by Cassandra @foodmyfriend on Sunday, 11.09.11 @ 21:12pm