Roasted red capsicums

Roasted red capsicums

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About this recipe: 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.

Janet Mitchell

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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