roasted capsicums

on the tail of my post about convenience foods, i like finding easier ways of doing things without sacrificing taste. roasted capsicums have always been one of those things which finds itself in the "fiddly" basket....much loved, but fiddly.......gone in a blink, but forever to prepare...sort of...
so......i did a bit of a taste test thing with roasted capsicums: capsicums roasted whole and sliced off the core.
roasted whole requires the capsicum to spend more time "cooking" and as such, the fruit releases a lot of juice. slices spend less time being grilled and are firmer than their whole counterparts and retain their juices.
another consideration is capacity. one capsicum, sliced, takes up more tray space, but doesn't take so much time to get to the point of being peelable. more whole capsicums can be placed on a tray, but has to be turned until blackened all around, and by that stage has collapsed and is mushier in texture.
slicing the capsicum also enables the bottom of the capsicum to be blackened easily (when left whole, i always think it's that awkward spot) and there is also not the problem of having capsicum seeds scattered throughout.
so were the capsicums sliced off the core and roasted able to meet the deliciousness of whole roasted capsicums? i loved them. this is a personal opinion. i loved them because they still had a bit of chewiness and bite...they weren't as messy to prepare...and i like how they quicker to prepare, getting them closer to instant gratification.
i used capsicums which had nice thick flesh, so the resulting roasted capsicums were nice and meaty.