Piedmontese roast capsicums

These are terrific served as a side dish, or as a vegetarian main with a substantial salad and bread. Serves 4 as a main or 8 as a side dish. This is a perfect dish for entertaining as they can be served at room temperature, and look gorgeous displayed on a large platter. 

Leftovers are delicious chopped and used to make pizza, or as a topping for steak or chicken breasts. 


1 red onion

1 tab sugar

2 tabs balsamic vinegar

2 teas extra virgin olive oil

4 red or yellow capsicums

8 small tomatoes

2-4 cloves garlic, crushed

1-2 tabs salted capers, rinsed and chopped finely

1 small bunch of basil 

A handful of black olives, seeded / chopped

200-300g feta cheese

Preheat oven to 180C.

Slice onion, spread on a baking tray and sprinkle with sugar, vinegar and olive oil. Roast for 30 minutes, turning halfway. 

Halve capsicums, removing seeds but leaving the green stalk intact. Place them on a baking tray and pierce 2-3 small slits into the bottom of each capsicum half.

Chop tomatoes and combine with garlic, olives, capers and half of the basil. Fill the capsicum halves with mixture and drizzle with olive oil. 

Bake 30 minutes. Serve at room temperature sprinkled with onions, crumbled feta and remaining basil. 

Note: the filling can be adapted to included chopped eggplant, zucchini, mushrooms or anything that takes your fancy! 

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