Roasted Capsicums
Ingredients
- 2 red, 2 yellow, and 2 green capsicums, halved lengthways, deseeded
- sea salt and ground black pepper
- clove of garlic, peeled and finely sliced
- 24 cherry tomatoes, halved
- 1-3 fresh chillies, deseeded and finely chopped
- 2 tbsp capers, drained
- handful of black olives, pitted
- bunch of fresh basil leaves
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- sourdough bread
- mozarella cheese
- rocket leaves
Method
Preheat oven to 200 degrees C. Season capsicums inside and out with salt, and spread on baking tray (lined with baking paper), cut side up.
In a bowl, mix garlic, cherry tomatoes, chillies, capers, olives, and basil leaves. Season with pinch of S & P. Add vinegar and olive oil. Toss together.
Stuff each capsicum with couple of spoonfuls of filling, pushing right down inside and making sure each capsicum gets a bit of each part of filling.Pour juices left over the capsicums.
Cover trays with alfoil, and bake for 20 mins. Then remove alfoil and bake for another 20-30 mins.
Toast the sourdough bread, one slice per capsicum half. Stab the capsicum when it's on the bread to let the juices flow through to the bread. Serve with some mozarella cubes and rocket.
