Roasted Red Capsicum with Capers and Thyme
Makes 2 cups
8 red capsicum
2 Tbsp. capers – chopped
2 Tbsp. thyme leaves
2 Tbsp. light balsamic dressing
METHOD
- Cut capsicum in half, take out membrane and seeds
- Place on glass oven dish cut side down and roast at 180º for approximately 10 minutes or until slightly charred
- Put into plastic bag for 10 minutes, then peel off skin
- Cut into chunks
- Mix the capers, thyme leaves and dressing together
- Toss through the red peppers
