Roasted Capsicum Salad

Easy, fresh and totally summer!!

Easy, fresh and totally summer!!

Thank you to Linda of Caboolture for submitting this gorgeous photo of her Roasted Capsicum Salad (recipe below)!  Not only is the photography stunning but the salad is delicious too!

Linda writes:
I bought a whole bag of capsicums for $1 so I roasted them all … sure, it was a little time consuming and quite fiddly but the results were well worth it in the end! I used parmesan cheese since I didn’t have any feta. When removing the burnt capsicums from the oven, I transfer them into a huge bowl and cover with plastic wrap so they can sweat. This makes them easier to peel. I also roast them whole and peel and de-seed them after roasting. These capsicums are great on pizzas – EXCELLENT on the Stove Top Pizza with some basil pesto, and on Italian style focaccia or sandwiches with black olives, salami and parmesan cheese. I added a little extra garlic to the marinade; definitely the way I like it!”

  1. Preheat your oven to a high heat, or your griller to High. Place whole, washed and dried capsicums into the Flexibake Slice (or on the Flexibake Baking Sheet in a pan) and put in oven or under griller.  Keep an eye on them and turn as the skin begins to blacken.  Put capsicums into a large bowl and cover with cling wrap or a clean tea towel, and let stand 10 minutes. Peel capsicums, slice and arrange in shallow dish. Drizzle any remaining capsicum juice over the slices.
  2. Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 crushed garlic clove, salt and pepper; mix well. Pour evenly over capsicums. Cover and chill for a couple of hours or for up to 3 days before serving.  In fact, the flavours will intensify over the days. To serve, let capsicums stand at room temperature for about 30 minutes. Top with some crumbled feta cheese and fresh basil leaves.
Flexibake Baking Sheet $25

Flexibake Baking Sheet $25

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