Hello, how are we these days? I hope you are all well. Today I have a great recipe to share with you – Roasted Capsicum with Chilies and Tomatoes. This dish is not your typical roasted capsicum recipe – it has a delicious filling that adds an extra burst of flavour. Adjust the amount of chilli to your liking, but be careful not to add too much heat. Let’s get started and start cooking!
Ingredient
1 red capsicum, halved lengthways, deseeded
1 clove of garlic, peeled and finely sliced
1 chilli
1 regular tomato, diced
1 handful of basil leaves, if you don’t have it, mixed dry herbs work fine
salt & pepper
Dressing
1 part Oliver, 3 part balsamic vinegar
Method
- Preheat the oven to 200c. Place capsicum on the baking tray, with the cut side up.
- In a bowl, mix together garlic, tomatoes, chillies, basil leaves, salt, pepper, vinegar, and olive oil.
- Fill the capsicum halfway with the mixture and pour the remaining juices from the bowl over it.
- Bake in the oven for 20 minutes or until the edges are crispy and golden brown.
- This dish is versatile and can be enjoyed as a side or paired with toast.
- Enjoy it !!!
I came across a recipe in Jamie Oliver’s cookbook – Jamie at Home. According to the recipe, one should add capers and black olives, but I personally prefer using sun-dried tomatoes due to their added acidity. It can also be an enjoyable experience to create your own flavour. I accompanied the roast capsicum with a sticky onion and broccoli tart, which resulted in a delightful combination. In case you are interested, I highly recommend giving it a try.
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