Duo of roasted capsicum
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We love roasted vegetables and roasting capsicums are so easy and so tasty. We have combined red and green together for this dish. The two flavours of the sharp green taste and sweet red taste balance each other out. To make peeling easier after roasting place capsicums in a clean plastic bag for 5 minutes or cover with a pot lid before peeling. If all the skin doesn’t come off that is ok as well. The dish also stores well in the refrigerator.
Ingredients
- 2 green capsicums – washed, deseeded, halved
- 2 red capsicums – washed, deseeded, halved
- 2 tablespoons of olive oil
Directions
- Preheat fan-forced oven to 200C / 390F.
- Prepare capsicum and place on a baking tray facing down.
- Place tray in oven for 20 minutes.
- Place capsicums in plastic bag or cover with a pot lid for 5 minutes.
- Peel skin and discard. Slice capsicum finely lengthwise.
- Place sliced capsicums in serving bowl add olive oil mix and serve.
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