Here is another shout out to my Spanish family. The Spanish just really do great Capsicum dishes don’t they? These have a depth of sweet roasted flavour you just can’t go past. So good on their own, on a bit of toasted bread, on a salad, on a pizza, in a sandwich- gosh- I think you could serve them about anyway really! Take a few seconds to roll them up and you have some super impressive looking Tapas to share with guests!
In our fight on food waste- this recipe is delicious and an amazing way to use up any spare capsicums you may have that are a bit old, have funny spots or aren’t “perfect” (granted perfect ones taste just as nice). How delicious is fighting food waste! It makes us feel good and gets us thinking of yummy new ways to use what we already have- saving money and time!
What you need:
6 red capsicums
Olive oil
Good quality salt
Method:
Chargrill the capsicums over a flame until the skins are blackened.
Place in a large bowl and cover. Leave for 15 minutes to cool.
Once cooled, peel the capsicums over a strainer, to catch all the juices. Reserve these juices and discard the blackened skins.
Cut the capsicums lengthwise into strips and place on an oiled baking tray. Try to keep as flat as possible.
Drizzle generously with olive oil, season with salt and pour over the reserved juices.
Bake the capsicums in an 180 degree oven for about 20-25 minutes or until slightly browned.
Remove from oven, and serve. To store, cool and place them in a sterilised jar. They will keep in the fridge for up to 10 days.. but we bet they will end up on your plates way before that!
Enjoy!
