Roasted capsicums with red wine vinegar

Adam Liaw
Roasted capsicums with red wine vinegar.
Roasted capsicums with red wine vinegar. Photo: William Meppem

Baby capsicums are very sweet, which matches well with the tartness of the vinegar, but you could use half the number of regular ones.


6-8 red, yellow and orange baby capsicums

1 tbsp olive oil

1 tbsp red wine vinegar

salt and black pepper


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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