Name: Roast capsicum with tomato, garlic and olives
Yield: 4
Ingredients: 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 extra-virgin olive oil (1/3 cup); 2 buffalo mozzarella (250gm each); To serve: crusty bread and a leaf salad

Ingredients

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 extra-virgin olive oil (1/3 cup)

2 buffalo mozzarella (250gm each)

To serve: crusty bread and a leaf salad

Method

Main

1.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).

2.To serve, coarsely tear mozzarella, scatter over capsicum and serve hot with crusty bread and a leaf salad.