These babies with a few roasted potatoes or on some fresh bread is my idea of the perfect side that goes with just about anything! This same process can be used for all coloured capsicums as well as eggplants.
Ingredients
3 red capsicums
1 clove of garlic
Olive oil
Fresh parsley
Method
Pre heat your oven to 180 degrees.
On a tray lined with baking paper (to make cleaning up later easier) place your vegetables.
Throw these into the oven, turning once they start to blacken on the top.
Once cooked, remove from the oven and place your peppers into a plastic bag until semi cooled. This will help the skins to peel off easily or if you’re impatient like me I peel them while hot. Always remove the top core first to let out any hot steam first.
Rip the flesh into strips and place into a bowl or container. Slice the garlic into rounds and place in with the caps as well as a hand full of parsley. Cover with good extra virgin olive oil and enjoy!
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Chanel's Tapas Bar 