Barbecue Italian-style Red Peppers
Serves: 4
INGREDIENTS
4 red peppers, halved and deseeded, with stalks intact
a handful of fresh basil leaves
250 gram chip ripe cherry tomatoes, halved
150 grams pottle Bocconcini cheese, drained and quartered
16 green olives
2-3 tsp capers, rinsed and chopped
½ cup extra virgin olive oil
Ciabatta loaf
3 cups rocket or salad greens
a handful of fresh basil leaves
250 gram chip ripe cherry tomatoes, halved
150 grams pottle Bocconcini cheese, drained and quartered
16 green olives
2-3 tsp capers, rinsed and chopped
½ cup extra virgin olive oil
Ciabatta loaf
3 cups rocket or salad greens
Share:
METHOD
1. Barbecue peppers cut-side down over a medium heat on a pre-heated, oiled grill for 2-3 minutes or until the edges are lightly browned and softened. Transfer to a platter.
2. Fill each pepper half with a few basil leaves, fill evenly with cherry tomatoes, bocconcini and olives, and scatter with capers. Drizzle 1 tblsp olive oil over each pepper and season with black pepper.
3. Return to the barbecue and cook over a medium-low heat for 10-12 minutes or until the peppers are tender and sweet and the bocconcini is just melted.
4. Brush slices of ciabatta with olive oil and toast on the grill. Serve peppers on toasted ciabatta with rocket leaves on the side.
There are no comments for this recipe. You can leave a comment below.
You need to be Registered and Logged In to post a comment
