Di’s Oven roasted capsicums

Di’s Oven roasted capsicums


Makes about 1½ cups

These capsicums are so tasty when marinated in oil and garlic. They are great as part of an antipasto platter, as a side dish, or just tossed through your favourite pasta.


  • 6 small red capsicums
  • ½ cup extra virgin olive oil
  • Sea salt
  • 2 cloves garlic, peeled and finely sliced
  • ½ tsp dried oregano (optional)


  1. Preheat oven to 220°C, fan forced. Line a large baking tray with baking paper. Halve capsicums, remove stems, seeds and membranes. Place skin side up on tray in a single layer, brush with a little of the oil and sprinkle with sea salt. Roast capsicums until skins wrinkle and blacken (20-25 minutes).
  2. Remove from the oven, place in a bowl, cover with plastic wrap and set aside for 10-15 minutes to loosen skins. When cool enough to handle, peel skins (they should come off easily) and slice each capsicum half in two (or more thinly if preferred).
  3. Pack capsicums into a sterilised jar with the sliced garlic and oregano, if using. Season with a little more salt and pour over the remaining olive oil to just cover capsicums. Seal jar and allow to marinate for a few hours or overnight before using.




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