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    Roasted capsicum

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    Roasted capsicum
    Preparation time is 30minutes
    Cook time is 30minutes
    Total time is 1hours
    Serve is for 12 people
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    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    12
    • 3 cloves garlic, thinly sliced
    • 1/2 cup basil, torn
    • 4 red capsicums
    • 4 yellow capsicums
    • 2 small red chillies, finely chopped
    • 50grams baby capers, rinsed
    • 1/4 cup extra virgin olive oil
    • 4 anchovy fillets, finely chopped

    Nutrition per serving

    268 Kilojoules or 64 Calories
    3% of daily energy intake*
    Protein
    1.2grams
    Fat
    5.0grams
    Carbs
    3.9grams
    Sugars
    3.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 2

    Preheat oven to 220°C. Place whole capsicums on a baking tray lined with foil. Roast for 30 minutes, until the skin is charred. Transfer to a bowl, cover, and stand for 30 minutes to allow the skins to soften so they’re easy to peel.

    Step 2 of 2

    Peel capsicums then cut flesh into large pieces, discarding seeds. Place on a platter, scatter over capers, anchovy, garlic, basil and chilli. Drizzle over extra olive oil and season with salt and pepper. Serve with zeppole, salad and the crumbed eggplant.

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