Roast capsicum with tomato, garlic and olives

Name: Roast capsicum with tomato, garlic and olives
Yield: Serves 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

Australian Gourmet Traveller recipe for roast capsicum with tomato, garlic and olives.

Oct 29, 2010 1:16am

By Lisa Featherby

Serves 4

Roast capsicum with tomato, garlic and olives

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.