Homemade roasted capsicums are sweet, smokey, and silky. They are super easy to roast in the oven and I share a delicious garlicky pickling dressing that takes them to the next level. Use in salads, buddha bowls, sandwiches, pasta dishes, or as a tasty condiment.
Ingredients 5
4 red capsicums, large, you can roast more if you wish
1⁄2 cup olive oil, for dressing
2 tbsp wine vinegar, red or white
2 ‒ 3 cloves garlic, minced or grated
1⁄2 tsp salt
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Method 5
Preheat oven to 235°C (450°F).
Cut in half, remove seeds and cores.
Line a baking tray with parchment paper and place skin-side up, not overlapping.
Roast for 20 minutes until charred. Turn off the oven and leave the cooked inside for 10 minutes to steam. Once cool, peel off the skins.
Store roasted peppers as-is or in a container with or the pickling garlic dressing. To make the dressing: whisk together olive oil, , , and , then pour over the peppers.
Helpful tips
How long can the roasted capsicums be stored in the refrigerator?
Can I use a different type of vinegar for the dressing?
Is it necessary to peel the skins off the roasted capsicums?
Can I roast capsicums over an open flame instead of in the oven?
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Notes
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