Back to Recipe Menu

Roasted capsicums 'Piedmontese'

Method

  • Preheat oven to 180°C. 
  • Toss the tomatoes and garlic with 2-3 tbsp oil, 2 tbsp balsamic, seasonings and the basil.
  • Place the capsicum quarters on a lightly oiled oven tray, skin side down, and fill the cavities with the tomato mixture. Then lay the anchovies crossways on top and cook in the lower part of the oven for about 30 mins until the capsicums begin to collapse.
  • To serve, arrange the capsicums on individual plates and top with feta and a sprinkling of extra oil and balsamic.

Ingredients

  • 1 punnet cherry tomatoes, quartered
  • 1 garlic clove, crushed
  • olive oil
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • 2-3 tbsp sliced basil
  • 2-4 red capsicums, quartered, cored & seeded
  • 4-8 anchovies
  • feta cheese, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm