Roast capsicums are incredibly underrated as they are so delicious! When you realise how easy they are to make and how overpriced they are premade, you'll never buy them again.
- Capsicums, red or yellow
- baking tray
- Baking paper
- plastic bag
- wooden chopping board
- sharp knife
Step 2 - Cut the tops of each capsicums, scoop out the seeds and pith, put in the tray and place in hot oven. Cook for 40-50 minutes, turning once halfway through. Capsicums will blacken and blister during this process so don't be alarmed.
Step 3 - Remove capsicums from oven and transfer to plastic bag. Tie bag to seal capsicums and set aside for 10 minutes.
Step 4 - Remove from bag and peel skin away from flesh.
Step 5 - Cut flesh into thin slices and store in a jar or container, covered in oil.
|Pictured here with Antipasto Pasta ingredients.|