Grilled red capsicum

Grilled red capsicum

Pimientos rojos asados

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Blackening the capsicum’s skins not only makes it easy for them to be removed but also imparts a subtle smoky flavour. When peeled, the stunning bright red flesh is revealed — it is tender and sweet and requires little more than some olive oil, garlic and herbs for contrasting colour.

Ingredients

Quantity Ingredient
5 large red capsicums
1/2 cup olive oil
1 small handful flat-leaf parsley, chopped
5 garlic cloves, thinly sliced

Method

  1. Preheat a gas or charcoal barbecue to medium–high.
  2. Place the capsicums on the grill or directly into the hot coals and cook for 10–15 minutes, turning occasionally, until all sides are blackened and blistered. Remove from the heat and place into a large bowl. Cover with plastic wrap and set aside for 15 minutes — this will make it easier to remove the skins.
  3. Peel and discard the skins, cut each capsicum in half lengthwise and remove and discard the seeds. Slice the flesh into thick strips and place in a serving dish. Pour over the olive oil and stir through the parsley and garlic slices; season with sea salt and freshly ground black pepper.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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