Mediterranean Roasted Capsicums

    1 hour 10 minutes

    Lovely tangy capsicums with fetta cheese and fresh basil. Serve on warm crusty Italian bread for a summer lunch.

    5 people made this

    Serves: 4 

    • 2 red capsicums
    • 2 yellow capsicums
    • 4 medium tomatoes, peeled and quartered
    • 2 tablespoons black olive paste
    • 2 cloves garlic, sliced
    • 4 tablespoons olive oil
    • 125g fetta cheese
    • freshly ground black pepper
    • fresh basil leaves

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Cut capsicums in half lengthwise and remove the membranes and seeds. Put two tomatoes quarters in each capsicum half. Place 2 garlic slivers and one teaspoon olive paste in each half and drizzle each half with 2 teaspoons olive oil.
    3. Place the capsicums on a foil lined baking tray and roast for 40 minutes. Remove from oven, top with fetta and black pepper, then roast another 15 minutes. Garnish with torn basil leaves.

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