Roasted Capsicums w Balsamic, Honey, and Walnuts

40 Minutes

40 Minutes

Serves 4

Ingredients

• 3 Capsicums (bell peppers), halved and seeds removed

• Olive oil, for coating

• Salt, to taste

  For the Dressing:

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 3 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

  Garnish:

• A handful of walnuts, roughly chopped

• Fresh herbs (optional, for garnish)

Method

Preheat your oven to 220°C (430°F) with the fan forced setting. Arrange the capsicum halves on a lined baking tray, skin side up. Drizzle with olive oil and season with a pinch of salt. Roast in the preheated oven for 25-30 minutes. Watch for the skins to blister and slightly blacken, indicating they're ready.

Once roasted, transfer the capsicums to a bowl and cover them to cool for a few minutes. This process helps to steam the skins, making them easier to peel off. Gently peel off the skins and discard them, revealing the soft, charred flesh beneath.

In a small bowl, whisk together the balsamic vinegar, honey, and olive oil. Season with salt and pepper to your liking.

Arrange the roasted capsicum pieces on a serving plate. Drizzle generously with the balsamic and honey dressing. Sprinkle the chopped walnuts over the top for a yummy crunch. If desired, garnish with fresh herbs for an extra pop of flavor and color.

Notes

This is a great little side dish for a lunch or dinner party; bring it out with some bread, olives and cheese. You can pre-make the Capsicums and add the chopped walnuts and herbs when ready to serve. Bring them back to room temperature before serving after storing them in the fridge.