Roasted balsamic red capsicums

Roasted balsamic red capsicums

By
From
My Italian Kitchen
Photographer
Chris Middleton

Roasting capsicums is one of the simplest things to do, yet such a beautiful way to add depth of flavour to a basic ingredient. I love how sweet they become, the soft texture and then the acidic hit you get from the balsamic. They’re very versatile and you can use them for all sorts of things – on pizzas, in salads, with a bit of crusty bread as an antipasto, or even in pasta. Such a gorgeous recipe!

Ingredients

Quantity Ingredient
4 red capsicums
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
sea salt flakes
50g basil, leaves picked

Method

  1. Turn the grill on to medium heat in the oven.
  2. Cut the capsicums in half, removing the stalk and seeds. Wash and dry well.
  3. Place the halves on a foil-lined baking tray, skin side up and place under the grill for about 10–15 minutes. Don’t be alarmed when the capsicum skins start to burn – you want them to burn so they become easy to peel away.
  4. Remove the capsicum pieces from the tray once the skin is black and bubbled. Place in a bowl and cover with plastic wrap (so the capsicums sweat and peel easily).
  5. Once cooled, peel the skins off the capsicums and thinly slice the flesh. Toss in a bowl with the olive oil and balsamic vinegar, season with sea salt and toss through the basil leaves.
  6. Store in a jar or airtight container in the fridge. They will last for about 1–2 weeks.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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