Side dish or dinner for one?
Raw capsicums are one thing, but roasted capsicums are quite another, elevating the sweet, aromatic flavours to another level. This recipe has capsicum baked with feta and herbs for the ideal summer toast topping or easy dinner.
ROASTED CAPSICUM WITH BAKED FETA
Serves 6
2 capsicums (of any colour)
1 clove garlic, chopped
1 x 200g block feta
½ cup olives
Zest of 1 lemon
2 thyme stalks
2 Tbsp olive oil
Freshly ground pepper
Crusty bread, to serve
1. Preheat the oven to 180C. Place the capsicums on a baking tray. Bake for 30 minutes or until the skin is blistered. Remove, cover and cool. Remove the skin and seeds, then slice.
2. Put the block of feta into a 20cm oven dish, then add the sliced capsicums, olives, zest, thyme, oil and freshly ground pepper.
3. Bake for 30 minutes until the feta is gooey and lightly browned.
4. Serve hot with crusty bread.
