Charred Capsicums with garlic

Name: Charred Capsicums with garlic
Prep time: 10 min
Cook time: 35 min
Yield: 4-6 as a side
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Soft charred capsicums, zesty garlic dressing, and crispy bread on top. Simple, fresh, and perfect as a side for any table.

PREP TIME

10 minutes

COOK TIME

35 minutes

SERVES

4-6 as a side

About this recipe

This charred capsicums with garlic dressing recipe is one of those simple sides that never fails. It’s fresh, vibrant, and made with just a handful of ingredients, yet it delivers so much flavour. I roast the capsicums whole until they’re beautifully blistered, then peel them back to reveal that soft, sweet flesh underneath.

Traditionally, this is the kind of dish you’d see served as a simple Italian side — dressed with garlic, lemon, and olive oil. But my charred capsicums with garlic dressing take a slightly different turn. I finish them with finely shredded Arabic bread, fried until golden and crisp, bringing a subtle Middle Eastern flair that adds texture and crunch.

If you love vegetable sides like this, you’ll also enjoy my sautéed green beans with red capsicum and walnuts, finished with tahini sauce — a healthy, everyday dish that works with almost anything. Or try my chicory with sautéed onions (hindbi), dressed in garlic and lemon for a simple plant- based meal. And when you want steamed veggies with a twist, my broccoli and cauliflower with garlic, chilli, and olive oil is quick, bold, and full of flavour.

Ingredients

For the capsicums

4–5 large red capsicums (peppers)

For the garlic dressing

3 garlic cloves, finely crushed
3 tablespoons lemon juice
1 teaspoon white vinegar
1⁄4 cup olive oil
Small handful of parsley, finely chopped
Salt and black pepper, to taste

For the crispy bread topping

1 round Arabic flat bread
2 tablespoons olive oil

Notes from Rouba

I like serving this at room temperature — the flavours settle beautifully
The capsicums don’t need oil or salt before roasting; their natural sweetness comes through
Add the bread just before serving so it stays crisp
This pairs well with grilled meats, fish, or part of a mezze spread
If you’re avoiding gluten, simply leave off the crispy bread — the capsicums and garlic dressing are naturally gluten-free on their own.

Method

Step 1. Roast the capsicums

Preheat the oven to 220°C (fan-forced) (425°F). Line a baking tray with baking paper. Wash the capsicums and place them whole on the tray. Roast for 25–35 minutes, until the skins are blistered and charred.

Step 2. Steam and peel

Transfer the hot capsicums into a heatproof bag or a bowl lightly covered with cling wrap. Leave them to steam for 10 minutes. Peel off the skins, tear the flesh into long strips or in halves and remove the seeds.

Step 3. Prepare the crispy bread

Roll the Arabic flat bread tightly, then shred it finely with a knife. Heat the olive oil in a pan over medium heat and fry the bread until golden and crisp. Remove and set aside.

Step 4. Make the garlic dressing and Assemble

In a small bowl, whisk together the garlic, lemon juice, vinegar, olive oil, parsley, salt, and pepper.

Arrange the capsicum strips on a serving plate. Spoon the dressing over the top, then finish generously with the crispy bread.

A FEW THINGS YOU’LL WANT TO KNOW

Can I roast the capsicums ahead of time?
Yes. Roast, peel, and refrigerate them. Bring to room temperature before dressing and topping.

What if I don’t have Arabic bread?
You can use pita bread or even torn flatbread — just slice it finely so it crisps evenly.

Is the vinegar necessary?
It’s optional, but it adds a nice extra tang that balances the sweetness of the capsicums.

Can I skip the bread topping?
Absolutely. The capsicums with garlic dressing are delicious on their own, but the bread adds texture and personality.

Can I make this gluten-free?
Yes. Just skip the crispy bread topping. The charred capsicums with garlic dressing are naturally gluten-free and still full of flavour.