Roasted capsicums with breadcrumbs and olives

This simple dish comes courtesy of Rosa’s Farm, a lovely cookbook with recipes you would actually cook, and not just imagine cooking.  It can be served as part of an antipasto or as a side dish with a main course. In the recipe she suggests putting the capsicums on a baking tray; I put it in a baking oven-to-table dish so that I could prepare and serve all in one dish. I also upped the quantity of parsley

roastcapsicum

Ingredients
6-8 red capsicums
1/2 cup olive oil
salt and pepper
1/2 cup green olives, pitted and roughly chopped
3/4 cup fresh white breadcrumbs
1/3 cup chopped continental parsley

Making it
1. Preheat oven to 180C

2. Cut the capsicums, remove seeds and cut into strips. Place in a bowl, add oil and season to taste with salt and pepper, mixing well. Place on a baking tray or in a baking dish and cook in the oven for 20-25 minutes – stir them three or four times while cooking

3. Remove from the oven, sprinkle with the olives and breadcrumbs, mix and return to the oven for a further 10-15 minutes until capsicum are tender

4. To serve, sprinkle with parsley

2 thoughts on “Roasted capsicums with breadcrumbs and olives

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