Roast capsicum, ciabatta and basil salad

Cooking Salads Roast capsicum, ciabatta and basil salad

Take all the flavours of your favourite bruschetta and turn them into this fresh salad.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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.

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1 yellow capsicum, halved, deseeded, each half cut into 6 wedges
2 large 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 olive oil
1 garlic clove, crushed
4 x 1cm-thick slices ciabatta
1 bunch rocket, ends trimmed, washed, dried

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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