Roasted capsicums with mozzarella and tomatoes

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 8

Time to make: 20 mins

Ingredients

8 red capsicums, halved, deseeded
8 small tomatoes, halved
5 bocconcini cheese balls, sliced
16 anchovy fillets (optional)
salt and freshly ground black pepper
fresh basil

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Instructions

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1 Preheat barbecue grill to a medium heat. Arrange capsicum halves on grill. Close hood and cook on a low heat for about 10 minutes until capsicums soften and collapse. (If you don’t have a hooded barbecue, simply cook them on the grill until they soften and collapse.)

2 Place a tomato half and bocconcini slice inside each capsicum half and top with an anchovy (if using). Cover with barbecue hood and cook for about 5 minutes until cheese is melted. Season to taste and garnish with basil.

Variations

You can also cook these capsicums in a 200ºC oven.

Nutrition Info (per serve)

Calories 86 cal

Kilojoules 360 kJ

Protein 6 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 3 g

Sodium 260 mg

Calcium 110 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.