This is ideal when capsicums are out cheap.
These capsicums are great in salads, anti-pasto platters, sandwiches (my fave is roast beef, capsicum, cottage cheese and salad) and add lovely flavour to Italian style meals like risotto, pastas and pizza.
Hint - I do a big batch, and freeze in small portions.
- 1 kg red capsicums
- spray oil
- 1 pack french onion soup mix
Core and seed capsicums.
Cut into long strips, trying to cut down the ribs so you have about 4 semi flat strips per capsicum
Heat the Foreman, and spray with oil.
Spray capsicum strips with oil on skin side, place skin down on the Foreman, spray inside and sprinkle inside/top with some French Onion soup mix.
Grill each batch for 9-12 minutes until there are some black stripes on the skin.
Line an baking tray with alfoil.
Spray capsicum strips with oil on skin side, place skin down on the tray, spray inside and sprinkle inside/top with some French Onion soup mix. Bake for 45 - 50 mins at 200*C.
Put 2 layers of paper towel onto a dinner plate and put batch 1 on this.
Cover with another 2 layers and gently press down.
Repeat until all capsicums are done, and layered on plate between paper towel.
Cool, cover with plastic wrap and fridge.
Keeps well in fridge for about a week. Freezes very well (I use those tiny 100mltubs that aren't good for much else)
Not on Core? These are virtually point free.
A pack of F O Soup is 2.0 pts, plus a little oil spray