Roasted red peppers (or capsicums) are a versatile ingredient, great in sauces and dips, as part of an antipasto, piled onto bruschetta and tossed through pasta.
You can char capsicum quickly over an open flame or on a barbecue, but I find the slower method of cooking them in the oven gives a deeper, sweeter flavour and better result.
Roast red or yellow capsicums, but don’t bother with the unripe green ones which have an astringent herbal taste rather than sweet ripe capsicum flavour.
You’ll need:
Here’s how to roast capsicums/red peppers (scroll down for a step-by-step video):
Now you know how to roast capsicums (red peppers) you can make Rouille, Romesco Sauce, Muhammara, Turkish Eggplant Salad and vegetarian Pissaladière.
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