Roast capsicum with tomato, garlic and olives

AT A GLANCE

  • Serves 4 people

  • 4 small red capsicum, halved lengthways
  • 2 Roma tomatoes, quartered, seeds removed
  • 1 small Spanish onion, cut into thin wedges
  • 12 Ligurian olives
  • 2 garlic cloves, thinly sliced
  • 2 tbsp oregano
  • 2 tsp coarsely chopped thyme
  • 2 tbsp balsamic vinegar
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 buffalo mozzarella (250gm each)
  • To serve: crusty bread and a leaf salad
01   Preheat oven to 220C. Place capsicum cut side up in a roasting tray, place a tomato quarter in each half, scatter over onion, olives, garlic and herbs. Season to taste, drizzle with balsamic vinegar, then olive oil, and roast until capsicum begins to collapse (20-25 minutes).
02   To serve, coarsely tear mozzarella, scatter over capsicum and serve hot with crusty bread and a leaf salad.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

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