How To Roast A Capsicum (Red Pepper)

Roasted red peppers (or capsicums) are a versatile ingredient. Here’s how to roast a capsicum to use in sauces and dips like romesco and muhammara, slice as part of an antipasto, pile onto bruschetta, or toss through pasta.

You can char capsicum quickly over an open flame or on a barbecue, but I find the slower method of cooking in the oven gives a deeper, sweeter flavour and better result. Scroll down for a step-by-step video.

1. Preheat oven to 200°C.
2. Rub capsicum with oil, put on a baking tray and place in the oven for 30–40 minutes, until the skin starts to char and blister all over.
3. Place in a bowl and cover until cool enough to handle.
4. Peel and discard skin, seeds and membrane.
5. Place flesh and any juices into a bowl, cover and set aside until ready to use.