Chargrilled capsicums
Discover the smoky, Mediterranean flavors of chargrilled capsicums with this simple recipe. Just three ingredients—red peppers, dried oregano, and garlic—combine to create a delicious, healthy side dish or appetizer that's ready in minutes. Perfect for summer barbecues or adding a burst of flavor to any meal!
Cook time 15 min
Prep time 15 min
Ingredients:
2 red peppers2 tbsp dried oregano
2 garlic cloves
Chargrilled capsicums make for a delicious and versatile dish that can be enjoyed on their own, as a side, or as an ingredient in other recipes. The combination of sweet red peppers, fragrant oregano, and aromatic garlic creates an enticing flavor profile that is perfect for grilling season. Below is a simple guide to prepare this delightful recipe.
Instructions:
- Wash the red peppers thoroughly under cold running water.
- Pat them dry with a kitchen towel.
- Cut the peppers in half and remove the seeds and the white ribbing inside.
- Place the pepper halves on the grill, skin-side down.
- Grill the peppers for about 8-10 minutes, or until the skins are blackened and blistered. Keep an eye on them to avoid burning the flesh.
- Once the skins are well charred, remove the peppers from the grill and place them in a bowl.
- Cover the bowl with a plate or plastic wrap, allowing the peppers to steam for about 10 minutes. This will make it easier to peel off the skins.
- After steaming, carefully peel away the charred skin and discard it.
- Peel the garlic cloves and mince them finely.
- Measure out 2 tablespoons of dried oregano.
- Slice the peeled red peppers into strips.
- In a bowl, toss the pepper strips with the minced garlic and dried oregano until well combined.
- Chargrilled capsicums can be served warm or at room temperature.
- They make an excellent side dish, topping for bruschetta, or addition to salads and sandwiches.
Tips:
- Choose Fresh Peppers: For the best results, select fresh, firm red peppers with no blemishes. Fresh peppers will grill more evenly and provide a better texture.
- Evenly Slice Peppers: Slice the peppers into even pieces to ensure they cook uniformly on the grill. This will help achieve the desirable char while maintaining a crisp-tender texture.
- Preheat the Grill: Make sure your grill is preheated to a medium-high temperature. This will help create the perfect char marks and ensure the peppers cook quickly and evenly.
- Use a Grill Basket or Skewers: To prevent the peppers from falling through the grill grates, use a grill basket or thread the pepper pieces onto skewers. This will make handling and turning the peppers much easier.
- Monitor Cooking Time: Keep a close eye on the peppers as they grill. They can quickly go from perfectly charred to burnt. Aim for a nice char with some blistering, but avoid overcooking them.
- Rest and Peel: After grilling, place the peppers in a covered bowl or a sealed plastic bag for about 10 minutes. This will make it easier to peel their skins, revealing the tender flesh underneath.
- Season to Taste: After grilling and peeling, toss the capsicums in dried oregano and minced garlic. Add a pinch of salt, a drizzle of olive oil, or a squeeze of lemon juice to enhance the flavors further.
Chargrilled capsicums are not only easy to make but also packed with flavor and nutrients. Whether served as a standalone dish or incorporated into other recipes, they are sure to be a hit at your next meal. So fire up the grill, follow the tips, and enjoy the smoky, savory goodness of chargrilled capsicums.
Nutrition per serving
8 ServingsCalories 16kcal
Protein 0.59g
Carbohydrates 4.00g
Fiber 2.03g
Sugar 1.00g
Fat 0.22g
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