Roasted capsicums are amazing, they are so full of flavour and need to be served with any antipasto platter.
This to me is not only food for entertaining, I am quite happy to top a slice of bruschetta bread and eat them as a snack or as a light lunch.
When capsicums are in season and quite cheap I like to buy them in bulk and roast the capsicums, peel the skins, allow them to cool, then place in snap lock freezer bags and freeze. When needed, simply defrost, dress it and serve.
You can roast just red capsicums, or use half red and half yellow capsicums or even some orange capsicums, for additional colour. They look amazing when the colours are mixed.
Simple and tasty.
This to me is not only food for entertaining, I am quite happy to top a slice of bruschetta bread and eat them as a snack or as a light lunch.
When capsicums are in season and quite cheap I like to buy them in bulk and roast the capsicums, peel the skins, allow them to cool, then place in snap lock freezer bags and freeze. When needed, simply defrost, dress it and serve.
You can roast just red capsicums, or use half red and half yellow capsicums or even some orange capsicums, for additional colour. They look amazing when the colours are mixed.
Simple and tasty.
Recipe
Recipe adapted from a Family Circle cookbook
4 medium red capsicums (800g)
4 medium yellow capsicums (800g)
1/2 cup extra virgin olive oil
3 cloves garlic, chopped
2 tablespoons finely chopped flat leaf parsley
Salt and pepper
Quarter capsicums, remove and discard seeds and membranes.
Roast under a hot grill or in a very hot oven, skin side up, until the skin blisters and blackens. The skins need to be black to be able to be removed from the roasted capsicums easily.
Place the capsicums in a bowl or plastic snap lock bag. Cover the bowl with cling film or close the snap lock bag. Leave the capsicums covered for 5 minutes to steam a little.
After 5 minutes the blackened skin should be easy to peel off. Peel off all of the blackened skin.
Slice capsicums into thick strips. Season with salt and pepper. Sprinkle over the garlic and parsley, drizzle over the extra virgin olive oil. Toss to combine.
4 medium red capsicums (800g)
4 medium yellow capsicums (800g)
1/2 cup extra virgin olive oil
3 cloves garlic, chopped
2 tablespoons finely chopped flat leaf parsley
Salt and pepper
Quarter capsicums, remove and discard seeds and membranes.
Roast under a hot grill or in a very hot oven, skin side up, until the skin blisters and blackens. The skins need to be black to be able to be removed from the roasted capsicums easily.
Place the capsicums in a bowl or plastic snap lock bag. Cover the bowl with cling film or close the snap lock bag. Leave the capsicums covered for 5 minutes to steam a little.
After 5 minutes the blackened skin should be easy to peel off. Peel off all of the blackened skin.
Slice capsicums into thick strips. Season with salt and pepper. Sprinkle over the garlic and parsley, drizzle over the extra virgin olive oil. Toss to combine.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060697963375/
Pin it: www.pinterest.com.au/pin/399413060697963375/
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