Roasted Capsicums are delicious and easy to do. They require some time, but are worth every minute in terms of the flavour they provide.

You will find recipes that use them here:

And you can use them in a variety of other ways:

  • Pizza topping
  • Sandwich/wrap filling
  • As part of a grazing/anti pasta platter
  • Salad ingredient
  • Added to your pasta sauce

Here’s how:

  1. Wash the capsicums you want to roast. When working out how many to cook, remember they become significantly smaller in the cooking process. Meanwhile, turn all the barbeque burners on full (get the temperature to about 200 C if you have a thermostat).
  2. Place the capsicums onto the grate of the barbeque directly over the burners. The grate is better than the solid plate, as it allows the flames to char the skins more successfully. However a plate will work, if that is all you have. If you have a lid, close it. The capsicums will start cooking.
  3. Check on the capsicums approximately every five minutes. Using tongs, turn the capsicums, so that all sides get evenly charred. Turn the heat down, if you think the capsicums are charring too quickly.
  4. The capsicums are done when they are evenly charred all over, and are starting to feel soft. Remove them from the barbeque to a bowl. Allow the capsicums to cool down until you can easily handle them. Allow about half an hour for this.
  5. Peel and deseed the capsicums. Pull the capsicum in half, remove and discard the seeds and stem. Peel the charred skin away. This will come away easily in the more cooked areas, but can be slightly harder to do in the less cooked areas around the stem. The waste can go into your bokashi or compost bin, if you have one. It is a good idea to have a bowl of water to dunk your hand into to release any pesky seeds or pieces of skin. To retain maximum flavour, do not be tempted to rinse the roasted capsicum in water.
  6. Store the roasted capsicum in a covered container in the fridge for up to a week.


Enjoy! Let me know how you use your roasted capsicums :-).