It never ceases to amaze me how just a handful of ingredients, that are fresh and in season, can be cooked so simply and be so incredibly delicious. This simple dish of halved capsicums, stuffed with peeled, ripe tomatoes, garlic and drizzled in olive oil will have you craving vegetables at every meal.
About half an hour after this has been roasting in the oven you will find yourself being drawn to open the oven door and hurry it along as the smell of roasting vegetables and garlic is intoxicating. Best to resist and leave to roast until the capsicum is completely cooked through and softened which I usually find takes an hour.
Another important tip is to season this well. A sprinkle of salt inside the capsicum cavity before stuffing with garlic and tomatoes and then season again on top. Just before serving I like to add a little extra salt, a good grind of black pepper, an extra drizzle of extra virgin olive oil and a few basil leaves. Perfection. Even Levi, who thinks roast potato is the only vegetable worth eating, thinks this dish is scrumptious!
mediterranean roast capsicum
2 red capsicums, halved, seeds and membrane removed
4 ripe tomatoes
2 cloves of garlic, thinly sliced
sea salt and freshly ground black pepper
extra virgin olive oil
small handful of basil leaves
Preheat oven to 180 degrees C.
Cut a small cross on the base of each tomato and place in a bowl. Cover with boiling water and sit for 15 seconds. Take out tomatoes and plunge into a bowl of cold water to cool down then use a knife to peel the skin off.
Place the capsicum halves in a small roasting pan. Season well with salt and pepper and divide the sliced garlic between each capsicum half. Place a peeled tomato inside each capsicum and season well again. Drizzle a good amount of olive oil over the top and roast for about 1 hour or until the capsicum has softened.
Drizzle with a little extra olive oil, season to taste and top with a few basil leaves.