Grilled Capsicums

Capsicums 002aI can never resist the bags of capsicums that are available at this time of year at the Farmers’ Markets – Orcona usually have bags at really good prices. So now is the time to buy up these handsome and
flavoursome fruits and store them away for winter.

There are a few ways that you can preserve them for later use. Grilled/roasted and frozen or just frozen raw are the two I prefer – then just pull them out of the freezer in winter to add to stews,
casseroles and soups and with their bright colours and fresh
flavours you are instantly reminded of summer.

Grilled Capsicums

a selection of capsicums – grab what looks the best and is the best price
extra-virgin olive oil, for tossing

1              Preheat barbecue to a high heat.

2              Place capsicums in a large bowl, drizzle with a little olive oil and toss to coat.

3              Place capsicums on barbecue grill and grill for 10-15 minutes or until skins blister and charred. Transfer capsicums to a large bowl, cover with plastic food wrap and leave until cool enough to handle – covering causes the capsicums to steam and makes it easier to
remove the skins. If only roasting 1 or 2 capsicums, putting them in a plastic food bag achieves the same result.

Capsicums 009a

4              Remove skins and seeds and use or store as desired.

Capsicums 026a

To Freeze Grilled/Roasted Capsicums: After removing skin and seeds, place 2-4 capsicums in a freezer bag and freeze until required.
To Freeze Raw Capsicums: Remove stem, seeds and ribs. Cut into quarters, strips of desired thickness or chop. Place 1-2 capsicums in a freezer bag and freeze until required.


  • Capsicum & Corn Salsa: Prefect for this time of year as both
    capsicums and corn are plentiful. Grill and prepare 1 red
    capsicum as described above. Chop and place in a bowl. Drop
    4 cobs corn in salted boiling water and cook for 5 minutes or until just tender. Drain corn, brush with oil and grill on barbecue,
    turning frequently, for 5 minutes or until brown. Cut kernels from corn and add to bowl with capsicum. Add 1 small diced onion and 1-2 chopped green chillies. Place ¼ cup lime or lemon juice, 2 tbsp vegetable oil and ½ tsp ground cumin in a bowl and whisk to
    combine. Add to capsicum mixture, toss to combine and season to taste with salt and freshly ground black pepper. Serve with
    barbecue steak or fish.
  • Capsicum, Tomato & Cheese Sandwich: Place sliced grilled
    capsicums, sliced tomatoes, your favourite grated cheese and a lettuce leaf between slices of your favourite bread for a healthy
    sandwich filling.
  • Capsicum Scrambled Eggs: Add a bright flavour to scrambled eggs simply stir chopped grilled capsicums through the egg
    mixture before cooking.

Happy cooking and eating.

Recipe by Rachel Blackmore

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