Roasted red capsicums

    1 hour 22 mins

    Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.

    3 people made this

    Serves: 6 

    • 4 large red capsicums, cut lengthways into flat strips
    • 3 teaspoons olive oil
    • Salt
    • 1 clove garlic, crushed

    Prep:10min  ›  Cook:12min  ›  Extra time:1hr  ›  Ready in:1hr22min 

    1. Preheat the oven grill. Place the capsicum pieces, skin-side-up, on the grill rack and cook 10 cm from the heat for 12 minutes or until the skin is blackened. When the capsicums are cool enough to handle, peel and cut into 5 cm strips.
    2. Combine the oil and a pinch of salt in a medium bowl. Add the garlic and the capsicums, tossing well. Cover and refrigerate for at least 1 hour or up to 3 days. Remove and discard the garlic before serving.

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    Reviews in English (3)


    Altered ingredient amounts. I blackened these on a gas hotplate (with the exhaust fan on) turning them with tongs every few minutes. They blackened up really well.  -  01 Oct 2008  (Review from Allrecipes AU | NZ)


    I don't know if I could eat plain red capsicums after this!  -  01 Oct 2008  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. I roasted a dozen capsicums and added the juicy run off to the marinade aswell.  -  01 Oct 2008  (Review from Allrecipes AU | NZ)