Roast capsicum & cheese rolls with olive dressing

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Roast capsicum & cheese rolls with olive dressing". Try it by all means

Recipe «Roast capsicum & cheese rolls with olive dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 3 red and 3 yellow capsicums, 300g low-fat ricotta, 300g reduced-fat cream cheese, Grated rind of 1 lemon, 1 garlic clove, crushed , 1/2 cup chopped basil leaves, plus extra small basil leaves to serve, Rocket leaves, to serve, 120ml olive oil , 2 tbsp balsamic vinegar, Juice of 1/2 lemon, 1 garlic clove, crushed, 1/2 cup chopped basil leaves, 1/2 cup sliced black olives, 1 tsp caster sugar.

Ingredients:

  • 3 red and 3 yellow capsicums 
  • 300g low-fat ricotta 
  • 300g reduced-fat cream cheese 
  • Grated rind of 1 lemon 
  • 1 garlic clove, crushed 
  • 1/2 cup chopped basil leaves, plus extra small basil leaves to serve 
  • Rocket leaves, to serve 
  • 120ml olive oil 
  • 2 tbsp balsamic vinegar 
  • Juice of 1/2 lemon 
  • 1 garlic clove, crushed 
  • 1/2 cup chopped basil leaves 
  • 1/2 cup sliced black olives 
  • 1 tsp caster sugar 

Instructions

  1. Grill or roast capsicums whole until skins are blackened. Cool slightly, then hold each one under running water and wipe away the charred skin.
  2. Cut each capsicum open lengthways down one side, remove core and seeds, cut off ends, then open out flat. Pat dry with paper towel and set aside.
  3. Place ricotta, cream cheese, lemon rind and garlic in a food processor. Process to combine, then season to taste with salt and pepper. Add half the basil leaves (reserving rest for dressing) and pulse briefly to combine.
  4. Divide cheese mixture among capsicums and roll to enclose. Refrigerate until ready to serve.
  5. To make dressing, place all the ingredients and remaining basil in a jar. Shake well to combine.
  6. When ready to serve, divide rocket leaves among 4 plates. Halve each capsicum roll and place 1 red and 1 yellow half on the rocket. Shake dressing again, drizzle over top and garnish with extra small basil leaves