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Roast capsicum, ciabatta and basil salad

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 yellow capsicum, halved, deseeded, each half cut into 6 wedges
  • 2 large (about 180g each) ripe tomatoes, cut into 1cm-thick slices
  • Canola oil spray, to grease
  • Salt & freshly ground black pepper
  • 1 cup loosely packed fresh basil leaves
  • 60ml (1/4 cup) olive oil
  • 1 garlic clove, crushed
  • 4 x 1cm-thick slices ciabatta
  • 1 bunch rocket, ends trimmed, washed, dried


  • 1
    Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Place the capsicum and tomato on 1 tray. Spray with canola oil to lightly grease. Season with salt and pepper. Bake on top shelf of preheated oven for 20 minutes or until capsicum skin browns and tomato softens.
  • 2
    Meanwhile, place half the basil, 2 tablespoons of the oil and garlic in the bowl of a food processor and process until coarsely chopped. Spread ciabatta with basil mixture and place on the remaining tray. Bake on lower shelf of oven for 5 minutes or until hot.
  • 3
    Arrange the remaining basil leaves, rocket and tomato on serving plates. Top with a slice of ciabatta and capsicum. Drizzle with the remaining oil. Serve immediately.

Source: taste.com.au


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