To roast red peppers

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The world went mad about roast peppers a few years ago, and very nearly took all the fun out of them. They should be roasted and dressed on the day of eating, when they are intense and rewarding. For a faster result, grill peppers until the skin blisters, instead of roasting. Serve simply dressed with extra virgin olive oil, sea salt and pepper, or add an anchovy and some capers to the dressing for extra bite.


  • 4 red peppers (capsicums)
  • 1 tbsp olive oil
  • 2 tbsp extra virgin olive oil


Heat oven to 200°C (400°F).

Rub peppers with olive oil and bake for 20 to 30 minutes until the skin bubbles and darkens. Place in a covered bowl for 10 minutes. Peel off and discard the skin. Cut in half, discard seeds, and cut the flesh into long strips, as you require it. Drizzle with extra virgin olive oil and cover until required.