Roasted capsicums with mozzarella and tomatoes
- 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.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 3g
You can also cook these capsicums in a 200ºC oven.
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