Trio of roasted capiscum
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Roasted capsicums are a beautifully combined in this dish to create a simple flavour with the merging of red, yellow and green capsicums. The sweet taste of the red, the sharp flavour of the green and the mellow taste of the yellow create a great combination. 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 covered in the fridge.
Ingredients
- 2 red capsicums – washed, deseeded, halved
- 2 green capsicums – washed, deseeded, halved
- 2 yellow capsicums – washed, deseeded, halved
- 3 tablespoons of olive oil
Directions
- Preheat fan-forced oven to 200C / 390F.
- Prepare capsicums and place on a baking tray facing down.
- Place tray in oven for 20 minutes.
- Remove from oven and 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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