You'll need

8 ripe Roma tomatoes (800gm), coarsely chopped 3 each red and yellow capsicum, cored, coarsely chopped into 5cm pieces 1 onion, coarsely chopped 125 ml (½ cup) mild-flavoured extra-virgin olive oil To serve: small basil leaves and crusty bread


  • 01
  • Preheat oven to 180C. Combine ingredients except basil in a large roasting pan, season to taste, toss to coat vegetables in oil, then cover with foil and roast until vegetables are very tender (40-50 minutes). Remove foil, increase heat to 220C and roast, turning occasionally, until starting to caramelise (15-25 minutes).
  • 02
  • Remove vegetables from oven and cool completely. Scatter with basil, then serve at room temperature with crusty bread on the side.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Slowly roasted capsicum and tomatoes give this classic warm salad an amazing caramelised flavour. Serve it with the best extra-virgin olive oil you can find (nothing too full-flavoured, ideally), but if you like a drizzle of aged balsamic, that would work well, too. Peperonata is particularly good warm on crusty fresh or grilled bread.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

Sexy salad recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs


conversion tool