Roasted Capsicum
2 capsicums, any colour will do
2 tbsp canola oil
Preheat the oven to 170 degree Celcius. Cut around the sides of the capsicum and avoid cutting into the centre part of the capscium. Remove any seeds and the white part of the caps, and brush canola oil on to their skins. Put them skin side up onto a baking tray. Place the capsicums in the oven for 6-8 minutes until the skins start browning and blistering. Remove them from the oven and place them in a bowl immediately before covering it tightly with glad wrap. By doing this, you will create some steam in the bowl and the skin will eventually seperate from the capsicum itself. After about 5 minutes, you can remove the glad wrap and use the blunt part of a pairing knife to scrap off the skin. Set aside.
