Category: Recipes,Vegetables | Post by: Andrea Wong
Roasting capsicums is my absolute favourite way to have this vegetable. The flavour is intense and sweet and when it's stored in olive oil, the oil takes on its glorious flavour. I balk when I see how much roasted capsicums cost in delis, when I know that I can make them for a snip in summer.
At this time of year, my favourite vege store sells bags of four capsicums for a dollar. I can't go past a bargain like that! I like roast a few of bags of capsicums and store them in the fridge. The red capsicums roast up the best, turning a beautiful, rich, deep red. Yellow and orange capsicums roast up well but I would avoid too too many green capsicums as they don't look so pretty.
Roast capsicums make a nice summery addition to winter meals, if it lasts that long, that is!
2 chillies (optional)
- Heat the oven at 250ºc on grill
- Keep the capsicums and chillies whole and place them on a roasting tray.
- Grill for 25 minutes, turning as the skins turn black.
- Once done, put the capsicums and chillies in a clean plastic and close loosely. Leave to cool down.
- Once cooled, peel the skin off with your fingers
- Cut the capsicum and chillies into quarters and remove the seeds
- Pack into a clean glass jar and fill with olive oil
- Store in the fridge and use within three months.
Put on pizzas, add to salads or mix through pasta
. Be sure to use the flavoured oil too, it's delicious.