Want the easiest recipe for roasting capsicum? This is it!
There's no need to remove the skins in this quick and easy recipe. Roasted capsicum are a succulent addition to any salad, pasta dish or sandwich.
Roasted Capsicum with Black Garlic Olive Oil
Rated 5.0 stars by 2 users
This quick and easy recipe makes delicious roasted capsicum (bell peppers) that does not need the skins removed before you can enjoy them. The black garlic from the olive oil and the salt are a perfect match for the natural sweetness of the capsicum.Author:
4 red peppers / capsicum
2 tbsp Olive Oil infused with Black Garlic
2 tsp Black Garlic Sea Salt
Preheat the oven to 220C and prepare a baking tray lined with aluminium foil (for easy clean up).
Cut the capsicum into quarters and remove the seeds.
Coat the capsicum in the black garlic oil. We find it easiest to put the pieces into an old bread bag along with the oil to mix it up and massage the oil into each piece.
Place the oiled capsicum on the tray, skin sides down. Sprinkle with the Black Garlic Sea Salt.
Roast in the oven for 20 mins. The capsicums will start to blacken in places. This is good!
Slice up thinly to serve with a salad or add to sandwiches. Also delicious hot, as a side dish for any meal.
If there are any left over (highly unlikely!) you can keep them in the fridge for 4-5 days in an airtight container. To keep them longer, put them in a glass jar and cover them with oil.
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