Last Saturday, when we went to the Rothwell Discount Fruit Barn, they had kilo bags of beautiful red and ripe capsicum, for $2.99, what a bargain, I really only needed one capsicum for a recipe but this special was too good to walk past. I decided to roast a few of the capsicums and this is the easiest way I know how to make them. There is no blistering them on an open flame, I know it is dramatic but I can replicate that flavour without all the fuss,
Slice into chunky pieces and de-seed 3 large or 5 small capsicums and put them into a bowl
Season well with salt and pepper and pour over 2 tablespoons of oil
(I use rice bran oil for everything)
Place on a lined oven tray and roast in a 200C oven for 30 minutes
Or until slightly blackened and very soft
Put into a bowl, straight from the oven
Cover well with foil and then place a plate on top. Let roasted capsicums steam in the foiled bowl for 10 minutes
The skins will peel off easily. It is easier to peel if you start with a pointy end of the roasted capsicum piece.
Roasted capsicums add so much flavour to sweetness to any dish, I just love them.
Have a lovely Thursday
One Year Ago-What we bought, spent and ate 06/07/2016