Serves: 4-6
INGREDIENTS
4 red capsicums
½ small red onion, thinly sliced
1 punnet cherry tomatoes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C. Put the capsicums in a baking dish and roast until tender but not falling apart, turning occasionally. Remove from the oven and cover the dish with a clean tea towel. When cool enough to handle, peel and seed the capsicums.
Soak the red onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Thickly slice the capsicums and halve or quarter the tomatoes.
Whisk the olive oil, balsamic and garlic in a bowl and season. Add the vegetables and combine. Transfer to a serving platter and scatter with the capers.
Use bought roasted red peppers if desired.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.