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How to Roast Capsicum

Amazing in salads, on pizzas, and in dips - knowing how to make roasted capsicum is an essential kitchen skill.
HOW TO ROAST AND REMOVE SKINS FROM A CAPSICUM
Roast capsicum is fantastic in dips, salads, with meats and in risottos. And there's no need to buy it in a jar. Our Test Kitchen experts show you how it's done.
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And it’s super-easy to prepare as well, thanks to our Test Kitchen’s expert advice.

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Cut the capsicum in half, removing the seeds and white membrane.

Place skin side up on a cooking tray; spray with cooking oil, or drizzle with olive oil.

Pop the tray under a hot grill for 10 minutes, or until the skins have blistered and blackened slightly.

Now for the secret trick: fold the lining foil up and over the capsicum while it is still on the tray. This will cause them to steam, making it easier to peel away the skin.

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Leave for 10 minutes, or until cool enough to handle; using your fingers, peel away the skins.

If you’re not using them immediately, place your capsicums in a resealable jar and cover with olive oil.

They’ll store in the fridge for two weeks, or you can freeze them for up to two months.

For a light side dish, try roasted capsicum and labne salad, whip them up for a delicious roasted capsicum and walnut dip.

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