Roast capsicum with tomato, garlic and olives

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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