How do you Roast Capsicum?

Roasting capsicums is a great way to enhance their flavour and make them easier to peel. Here's a step-by-step guide on how to roast capsicums:

Ingredients:

- 3-4 capsicums (bell peppers) of different colours (red, yellow, orange, or green)

- Olive oil

- Salt

- Black pepper

Instructions:

1. Preheat Oven: Preheat your oven to 200°C (400°F) or the highest temperature setting if your oven doesn't go that high.

2. Prepare Capsicums: Rinse the capsicums under cool water and pat them dry with a paper towel. Remove the stem and seeds. You can leave the capsicums whole or cut them into halves or quarters, depending on your preference.

3. Season Capsicums: Drizzle the capsicums with olive oil and sprinkle them with salt and black pepper. Toss the capsicums to ensure they are evenly coated.

4. Roast Capsicums: Place the capsicums on a baking sheet lined with parchment paper. Arrange them in a single layer, making sure they are not touching each other.

5. Roasting Time: Roast the capsicums in the preheated oven for 15-20 minutes or until the skin of the capsicums starts to char and blister. The time may vary depending on the size and thickness of the capsicums.

6. Remove from Oven: Carefully remove the capsicums from the oven using tongs or a spatula. Transfer the capsicums to a plate or a bowl and allow them to cool slightly.

7. Peeling Capsicums: Once the capsicums are cool enough to handle, start peeling the charred skin off. The skin should easily come off, leaving behind the tender roasted flesh of the capsicums.

8. Serve or Use: You can serve the roasted capsicums immediately as a side dish or use them in various recipes, such as salads, pasta dishes, pizzas, sandwiches, or wraps.

Tips:

- To make peeling the capsicums easier, you can place them in a sealed plastic bag or airtight container for a few minutes before peeling. The steam will help loosen the skin.

- If you prefer to roast them whole, simply use a sharp knife to cut off the top and remove the seeds. Then, drizzle the capsicums with olive oil, season them with salt and pepper, and roast them as instructed.

- Roasted capsicums can be stored in an airtight container in the refrigerator for up to 3-4 days.