Roasted capsicums with mozzarella and tomatoesReviewed by our expert panel
(at time of publication)
- 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
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.
You can also cook these capsicums in a 200ºC oven.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 3g
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