Roasted Mini Capsicums
In this 30-minute recipe, mini capsicums are tossed with olive oil, garlic, and parmesan, then roasted until tender.
They make a wonderful side dish and the leftovers are excellent reheated or cold.
You’ll only need a few simple ingredients to make this side dish.
- 500g mini capsicums
- Olive oil
- Salt, black pepper, garlic powder, and dried oregano.
- Grated parmesan
Instructions
Cut the capsicums in half lengthwise and remove the seeds and membrane.
Toss the capsicums with olive oil, salt, pepper, garlic powder, oregano, and parmesan.
Place them on a baking tray lined with brown paper or foil.
Bake until tender and browned in spots, for about 20 minutes in a preheated 200°C oven.
Enjoy!
Mini Bell Capsicums are the capsicums used in this recipe.
