Roasted capsicums with red wine vinegar
Baby capsicums are very sweet, which matches well with the tartness of the vinegar, but you could use half the number of regular ones.
Ingredients
6-8 red, yellow and orange baby capsicums
1 tbsp olive oil
1 tbsp red wine vinegar
salt and black pepper
Method
1. Place the capsicums on top of a wire rack over a gas flame (or use a barbecue). Grill the capsicums, turning them over as they blacken. Transfer the hot capsicums to a plastic bag and loosely tie the top.
2. Allow the capsicums to cool, steaming in the bag for about 20 minutes. Once cool, peel by hand, brushing with a piece of paper towel to remove any burnt skin. Don't be tempted to wash them under water.
3.Transfer the capsicums to a plate, drizzle with the oil and red wine vinegar and season with salt and a little black pepper. Serve warm or at room temperature.
Also try: roasted carrot and tomato spaghetti
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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