Thursday, March 24, 2011

Roasted Capsicum

A whole lot of capsicum: whatever colour you want.
Olive Oil
Salt & pepper
Red wine vinegar (optional)

  1. Wash capsicum and place on an oven tray with about a half to one centimetre of water in bottom.
  2. Place in hot oven and cook until capsicum starts to blacken.
  3. Take out of oven and place in a bowl which you can seal with a lid.  (Alternatively you can place them in a plastic bag according to Jan, but I don't quite understand this one if the capsicum are hot.) Keep sealed until cool.
  4. Take capsicum out and peel off the outer skin and break into large strips.
  5. Place the capsicum, and liquor from pan into a bowl with olive oil, garlic, salt and pepper. (You can add some vinegar if you want.)
  6. Seal container and serve as part of antipasto or with bread.

Jan does a great continuation of this recipe where she lines a bowl with the capsicum.  She then makes a mixture of ricotta, parmesan, eggs and herbs and pours this into the bowl and covers the top with capsicum.  She then bakes this for about a half hour and serves with salad.