Roasted capsicums with mozzarella and tomatoes
Serves: 8
Time to make: 20 mins
Total cost: $17.60 / $2.20 per serve
(at time of publication)
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
Instructions
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 86cal
-
Kilojoules 360kJ
-
Protein 6g
-
Total fat 3g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 8g
-
Dietary fibre 3g
-
Sodium 260mg
-
Calcium 110mg
-
Iron 0.5mg
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.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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