Roasted Capsicum with Tomato, Anchovy and Garlic

Ingredients

• 3 red capsicums, deseeded and quartered lengthways
• 8 cherry tomatoes, halved
• 3 cloves garlic, crushed or grated
• 2 tbsp olive oil
• 6 anchovies, roughly chopped
• Salt and pepper
• 50g mini bocconcini balls
• 2 tsp balsamic vinegar
• Basil leaves

Method

1. Preheat oven to 160C
2. Place the capsicums and tomatoes in a baking dish.
3. Combine the olive oil, garlic and anchovies in a small dish and drizzle it all over the capsicums and tomatoes.
4. Season with salt and pepper.
5. Bake for around 40 minutes.
6. Add the mini bocconcini balls and return to the oven for a further 5 minutes.
7. Before serving, scatter the basil leaves over the top and drizzle with balsamic vinegar.

Serving ideas

• Straight from the oven with crusty bread or toasted sourdough
• Great as a BBQ side dish
• Allow to cool and toss through mixed salad leaves. Add cooked, cooled pasta for a more substantial meal.
• You can also leave out the anchovies for a vegetarian version of this dish, or substitute the mini bocconcini balls for crumbled feta if you prefer.