Capsicum Salad

Makes 4 cups

500g red or yellow capsicum
3 garlic cloves
1 large tomato
1/8 cup lite balsamic dressing
1 Tbsp flat leaf parsley

METHOD

• Preheat oven to 200°C
• Place capsicum, tomato and garlic cloves in roasting tin
• Cook for 15 minutes
• Remove tomato and garlic. Turn capsicums over and cook a further 15 minutes
• Skin and chop tomato and peel garlic
• Blend garlic and tomato with balsamic dressing
• Put capsicums in plastic bag for 5 minutes
• Peel and remove seeds. Slice and arrange on a platter
• Cover with the dressing
• Sprinkle with parsley