Chargrilling vegetables adds such a wonderful taste and texture to your food.
The perfect accompaniment to many dishes.
I still remember the first time I learnt to do this. A tea towel unfortunately died in the process, but the outcome was magnificent. Plus it's so quick to do. Just make sure you watch what you're doing and no more tea towels die for your efforts.
You can add these to some many dishes. Fresh salads, antipasto and my favorite is homemade pizza.
I know that there's a few ways to achieve this, but the way I want to show you will give you the juiciest slices that will almost melt in your mouth.
Preparation Time: 1 minute
Cooking Time: 10 minutes
Makes: Enough for about two people, dependent on the dish.
Ingredients 1 capsicum - the red and yellow coloured are the better to use.
Extra virgin olive oil
Sea salt and black pepper
Make sure your capsicum or peppers are cleaned and dry.
Ready to be chargrilled.
Light your largest gas burner to a medium high heat. Using a pair of tongs, place the capsicum onto the flame.
Keep turning the capsicum.
Using the tongs, turn the capsicum on each side until the sides are a burnt black. Make sure to turn on its head and base also. The desired effect is shown below.
A completely burnt capsicum.
Fill a bowl with cold water and place the capsicum into it to cool it down. Once cool enough to handle, you should be able to easily push the skin off. Don't worry if there's little bits of burnt skin left on, it just adds to the flavour.
All the burnt skin removed.
You should now be able to easily pull the stem out and then pull apart into usually three parts. Cut out the seeds and white parts of the inside.
Remove all seeds.
Slice into strips, or cut into chunks. All dependent on how you wish to serve.
I prefer to slice into thin strips.
To finish plate and drizzle with extra virgin olive oil, a pinch of salt and pepper.