Hi all,
I often buy red capsicum (red bell pepper?) in bulk to roast for
use on sandwiches and in salads and pasta sauces. I usually
just blacken it in a non-stick frypan or grill it, but the other day
we were having a BBQ and I thought I may as well roast them
on it. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!
This is the ONLY way to roast red capsicum!!! The smokey
BBQ flavour was magnificent!!
Now whenever we have a BBQ I always toss on a few veges to
roast for later use... eggplant, sweet potato, red and green
capsicum, pumpkin, large mushrooms, etc. Makes for
deliciously interesting sandwiches the next day. :)
Robyn
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