Roasted Capsicums with Mozzarella & Tomatoes
From Eating In – fabulous food for friends and family, by Niki Bezzant, published by Chanel Publishing.
The capsicums look beautiful and taste great, making it a fabulous side dish to serve with simply cooked steaks or sausages. It’s also perfect on its own alongside some crusty bread. And if you’re entertaining vegetarians, just leave out the anchovies – it’ll still taste great.
- 8 red capsicums, halved and deseeded
- 8 small tomatoes, halved
- 5 bocconcini balls (the small ones), sliced
- 16 anchovy fillets (optional)
- salt and pepper to taste
- basil leaves to serve
Preheat the barbecue grill to a medium heat. Arrange the capsicum halves on the grill, turn the heat right down and close the hood for about 10 minutes until they’ve started to collapse and soften. (If you don’t have a hooded barbecue, simply cook them on the grill until they reach this stage.) Insert a tomato half and a slice of mozzarella into each capsicum half, and top with an anchovy fillet. Put the hood down again, and cook until the cheese is melted. (You can also cook these in the oven.) Season to taste and garnish with basil leaves.
Keith Stewart’s wine recommendation
Puriri Hills Rosé 2007
Moreton Estate Rosé 2008