1 head of garlic
Preheat oven to 210DegC.
Wash and thoroughly dry the capsicum
Liberally douse the capsicum with olive oil, massaging the oil into every crevice.
Place capsicum, stem side down, onto a baking pan, together with the head of garlic.
Grind a sparing quantity of sea salt onto the capsicums and bake for 15 minutes.
Remove from oven and turn caps onto their sides.
Bake a further 10 minutes, then turn them over.
Repeat until all sides/ends are in contact with pan - 2 for each end, 4 for each side.
Once the capsicums are blackened and soft, remove from the oven, place into a freezer bag, seal tightly and allow to cool.
Once cool enough to handle, put pressure on the stem end and it will pop out. Tear the capsicum in half, and remove all pith and seeds, the skins with slide off easily.
Repeat for remainder of the roasted capsicums.
Peel off each clove of garlic and squeeze from tip to base. The roasted garlic cloves are much more fragrant and milder than pan fried garlic.
You can chop or smash the cloves and use as required.
Notes & TipsOven Roasted Capsicums:-
Fantastic in salads.
Great in bolognaise or similar dishes.
Wonderful on home made pizza.
Keep whole or sliced, in a container of olive oil in the fridgel for use on bruschetta etc.
Oven roasted garlic:
Wrap in alfoil once cooked.
Keep whole and remove cloves as required.
Smash with the flat side of cleaver, or chop as required.
A milder flavour is achieved through roasted.
Smear onto toasted bruschetta.
KB and Whitesnake
This recipe has been shared with It's A Keeper Thursday and Friday Potluck