Marinated Roasted Capsicum!
Makes 2 cups marinated capsicum
Quick Dinners
Brunch
Salads & Sides
Saucy
Vegetarian
Gluten Free
Crowd Pleasers
Such an easy and delicious ingredient to have in your fridge. Ready to toss through pasta for a quick meal or bump up a cheese toastie. Also great with grilled meat & salad to bring your meal to the next level.
Prep time - 20 minutes
Cooking time - 40 minutes
Ingredients
4 large, red capsicums (bell peppers)
1 cup extra virgin olive oil
1 tablespoon salt
½ tablespoon chilli flakes
1 tablespoon paprika
4 cloves garlic, roughly chopped
You will also need:
Baking paper
A kitchen mandoline slicer
Cooking Steps
1
Preheat oven to 220°c (425°f) on grill setting (or fanforce).
Use your kitchen mandoline to thinly slice each capsicum – stem removed & work around capsicum to avoid seeds and bulb inside.
2
In a separate bowl, combine oil with all other ingredients; spices, salt & chopped garlic.
3
Place sliced capsicum in a large bowl and pour flavoured oil over the capsicum.
4
Use clean hands to gently toss capsicum slices until capsicum is completely covered in flavoured oil.
5
Lay a batch of the capsicum slices to cover the large oven tray, lined with baking paper – cook in two batches.
6
Place the tray of capsicum in the hot oven on the top shelf (grill setting) and cook for about 15 to 20 minutes - until capsicum starts to blacken around the edges and cooks through, keep an eye on it.
7
Remove the first batch of roasted capsicum by placing capsicum & any tray juices into a medium, airtight container & repeat process.
8
Cover roasted capsicum with a lid and refrigerate until ready to use.
Roasted capsicum will last in your fridge for at least a week – if not more!
Delicious on crusty bread or as a breakfast addition with eggs, avocado, pesto.
Also fantastic draped on pizza.