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Roasted Capsicum Antipasto is a Mediterranean staple. Roasting intensifies the capsicum’s sweet flavour, and after some peeling, you’re left with a moreishly addictive snack – just add bread – or a versatile ingredient – think pizza, salads and sandwiches.

Yes, you can absolutely go to the supermarket or deli and pick up some roasted capsicum strips.

But.

You can’t always predict how they’ll be flavoured or how pungent – or not – the added aromatics are.

If you make them at home, you can flavour the capsicums however you like, depending on how you plan to use them.

Also, it’s so much cheaper!

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Why you’ll Love this Roasted Capsicum Antipasto Recipe

It’s a great way to use up the forgotten capsicums in your fridge.

Roasting capsicums creates caramelisation, which in turn creates a more intense and sweeter flavour.

Perfect for dishes where you want the capsicum flavour with none of the capsicum crunch.

Roasted capsicums are so versatile. Just add a bit of oil and vinegar and you have roasted capsicum antipasto. Or skip the antipasto and add the tender strips of capsicums to salads, pizzas, sandwiches, omelettes, pastas, the list actually does go on.

How to Make Roasted Capsicum Antipasto

Prep. Prepare the capsicums by cutting them in half and removing the seeds and core. Red and yellow capsicums are best, as they are more ripe and sweeter than the green capsicums.

Roast. Place the capsicum halves cut side down onto a baking tray and roast them in a hot oven until the skins have charred and the flesh is soft and tender.

Steam. To make the capsicums easier to peel, they need to steam as they cool. Place the charred capsicum halves into a pile on a chopping board and quickly cover with a large bowl to trap the residual heat and create steam.

Peel. When the capsicums are warm still – but cool enough to handle – peel off the blistered skin to reveal the beautifully sweet and tender flesh underneath. DO NOT WASH AWAY ANY BROWN SPOTS, that’s just extra charred flavour!

Use. Tear the roasted and peeled capsicums into strips and they’re ready to be eaten or added to another recipe! Keep reading to find out how to use them, or check out the recipe card below for the antipasto roasted capsicums.

How to Use Roasted Capsicums

Enjoy them as a snack with bread and feta

Put them on an antipasto or cheese board

Add the to the top of a creamy baked ricotta

Add them to salads, sandwiches, pizzas and omelettes

Top a focaccia dough with them before baking

Use them as an ingredient for dips or pasta sauces

Make romesco sauce

Eat them as a side to grilled meats or seafood.

Love veggies? Try these recipes too

Oven-Roasted Corn on the Cob

Parmesan Za’atar Crusted Vegetables with Halloumi

Spiced Roasted Cauliflower

Smashed Potatoes with Herb and Feta

Green Beans Gremolata

Brussels Sprouts with Chestnuts, Sage and Lemon

If you make this Roasted Capsicum Antipasto, please be sure to leave a comment and let me know. Did you eat them with fresh bread or did you use them as an ingredient? Or tag me over on Instagram, I love seeing what you guys are making from the blog!

Roasted Capsicum Antipasto (Roasted Bell Pepper Antipasto)

Roasted Capsicum Antipasto is a Mediterranean staple. Roastingintensifies the capsicum’s sweet flavour, and after some peeling, you’re leftwith a moreishly addictive snack – just add bread – or a versatile ingredient –think pizza, salads and sandwiches.

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Course: Appetizer, Side Dish, Vegetables, Vegetarian

Cuisine: Mediterranean

Diet: bell peppers, capsicums

Prep Time: 5

Cook Time: 40

Cooling Time: 10

Total Time: 55

Servings: serves as an antipasto

Author: Eff | Food Daydreaming

Equipment

Ingredients

4 red or yellow capsicums
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, oregano or marjoram, coarsely chopped
Salt and pepper

Instructions

Preheat the oven to 210°C.
Cut the capsicums in half and remove the stem, core and seeds. Place the capsicum halves, cut side down, onto a large baking tray, making sure they’re not overlapping, and roast until most of the skin has charred and blistered and the flesh is knife tender, around 30-40 minutes. If your oven has hot spots, make sure to rotate the baking tray halfway through cooking.
4 red or yellow capsicums
Quickly transfer the capsicums from the backing tray onto a chopping board, in a pile. Cover with a large bowl and allow to steam as they cool – this helps the skin lift from the flesh, making them easier to peel.
Once cool enough to handle – but still warm (around 10-15 minutes) – peel off the skin. DO NOT WASH AWAY ANY BROWN SPOTS, that’s just extra charred and smoky flavour.
Tear the capsicums into strips and place them in a serving bowl. Add the olive oil, red wine vinegar, fresh herbs and season with salt and pepper before mixing well.
2 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 tablespoons fresh parsley, oregano or marjoram, Salt and pepper
Enjoy with fresh bread, feta and other antipasto goodies.

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Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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