Email to carolyn sallis      

Recipe Categories: carolyn's HOME PAGEBEVERAGES Cakes CAKESandPIES COOKIES DESSERTS DIPS FISHandSEAFOOD Giftsfromthekitchen HolidayFun KIDS MEATS PASTA PIZZA POTATOES POULTRY RICE SALADandDRESSING SAUCES SLICES SNACKS SOUPS untested VEGETARIAN

Roasted Capsicum




Source of Recipe


Australian Table magazine, January 2001






Recipe Introduction


Roasted capsicum is great to use with Mediterranean meat and seafood dishes, cheese, antipasto platters or salads.





List of Ingredients



• capsicums (red are best to use)
  
• extra virgin olive oil
  
• rosemary
  
• peppercorns
  
• sterilised jar with a lid
  






Instructions



1. Cut the capsicum into quarters and remove the seeds.
   
2. Place onto a foil-lined baking sheet, skin side up, under a hot grill.
   
3. Cook the capsicum until the skins have completely blackened. Remove and allow them to cool before peeling off the skin.
   
4. Slice and serve, or store in an airtight sterilised jar or container, covered with extra virgin olive oil, rosemary and peppercorns. Seal and refrigerate for up to 5 days.
   






Final Comments


Purchase capsicums that are firm, brightly coloured and free form bruises or marks. Store wrapped in plastic or an airtight container in the base of your fridge for up to 1 week.
Capsicums are best during the summer months, from December through until April.
Storing the cooked capsicum in oil does not act as a preservative, so they will need to be consumed within five days. Use the leftover flavoured oil in cooking.