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Italian roast capsicum with tomato and olives

This is Italian deliciousness and so easy! Serve as a side dish or as a main with cheese and crusty bread.

Serves 8   550kJ, 6g protein, 9g carbs (inc oil & cheese)



4 capsicum halved or quartered

2-4 tomato quartered

1 red onion cut into slices or wedges

1/4-1/2 cup olives in brine (depending on size)

2 garlic cloves

2 tbsp oragano + 2 tsp thyme

2 tbsp balsamic vinegar

tbsp olive oil or spray oil

6 x cherry bocconcini (optional)



Place all vegetables into a roasting pan, add herbs and drizzle with balsamic vinegar and oil (if using)

Roast at 200 degrees for 20-25 mins or until vegetables collapse

Serve with bocconcini/torn mozzarella cheese or as a side with fish, chicken/meat or tofu or crusty bread to soak up the juices


Adapted from Gourmet Traveller magazine