Roasted red capsicums

Roasted red capsicums

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Capsicums are amazingly sweet and mild when oven-roasted. They are lovely served on their own as a tapas dish, with just a few drops of olive oil, mild sea salt and perhaps a handful of black olives. Roasted capsicums are also delicious on bruschetta, or in a bean or lentil salad, such as the one from Arles. And simply terrific in the goat’s cheese tart.

Ingredients

Method

  1. Preheat the oven to 225°C. Halve, core and deseed some red capsicums. Arrange the capsicum halves (skin-side up) on a baking tray brushed with olive oil or lined with non-stick baking paper, and bake for about 30 minutes.
  2. Remove the tray from the oven and cover with foil, to keep the capsicum moist and warm. Leave for 20 minutes or so, then peel by simply pulling off the skin. Cut the capsicums into wide strips and allow to cool.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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