Roasted sweet and sour capsicums

Roasted sweet and sour capsicums

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
25 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 red capsicums
4 garlic cloves, roughly crushed
6 sprigs thyme
2 tablespoons sherry vinegar
3 tablespoons olive oil
salt
pepper

Method

  1. Preheat your oven to 150°C. Cut the capsicums in half and scoop out the seeds and membranes. Place in a roasting pan, skin side down. Sprinkle the remaining ingredients into the cavities of the capsicums. Cover with foil and roast for 25 minutes until the skins have loosened from the flesh.
  2. Remove from the oven and place the capsicums in a bowl with all the juices. Cover with plastic wrap and leave the capsicums to steam for 5 minutes; this will loosen the skins further.
  3. When cool enough to handle, peel the skin away from the flesh. Place in a sealed container, strain all the roasting juices over the capsicums and refrigerate.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again