4small red capsicum, halved lengthways2Roma tomatoes, quartered, seeds removed1small Spanish onion, cut into thin wedges12Ligurian olives2garlic cloves, thinly sliced2 tbsporegano2 tspcoarsely chopped thyme2 tbspbalsamic vinegar80 ml (1/3 cup)extra-virgin olive oil2buffalo mozzarella (250gm each)To serve:crusty bread and a leaf salad
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).
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.