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Roasted Red Capsicum Preserved in Oil Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Low FODMAP

Freshly Picked

Easy peasy

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A glass jar of roasted red pepper and herbs in oil sits on wood, with green plants and a pepper mill in the background.
A glass jar of roasted red pepper and herbs in oil sits on wood, with green plants and a pepper mill in the background.

If you get excited when you read ‘roasted red capsicum’ on a restaurant menu, this one’s for you — prep a jar now and you can add your capsicum flavour to any meal at home, instantly!

You will need

Serves 4

  • 2 red capsicums
  • 2 bay leaves
  • 2 stems thyme
  • 1 small chilli, cut in half lengthwise
  • 150ml extra virgin olive oil

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Directions

10 mins to prep

15 mins to cook

  1. Step 1

    Place the capsicums on the flame until charred. Take off the heat and allow to cool. Remove the charred flesh, an easy way to do this is to dip the capsicums into cold water and rub them to remove the char.

  2. Step 2

    Cut the capsicums into strips, or your desired shape, and place into sterilised jar.

  3. Step 3

    Fill with extra virgin olive oil, and add your herbs and chilli.

  4. Step 4

    Place on lid and keep in the fridge for up to a month. These preserved capsicums are perfect for pizzas, toasties and salads!

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Recipe: Simon Toohey

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