Fast Recipes

Roast capsicum with tomato, garlic and olives

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

By Lisa Featherby
  • Serves 4
Roast capsicum with tomato, garlic and olives
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.

Notes

This recipe is from the November 2010 issue of .

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  • Author: Lisa Featherby