I made this festive looking side dish for our early family Christmas feast last night. It was very quick and easy to prepare and tasted great – ticked all the boxes for me.
Tomato and capsicum bake
Serves 6 – I think this would be if you were having only this and some meat – I used these quantities for 12 people
- 1 large red capsicum thickly sliced
- 1 large yellow capsicum thickly sliced (I used red and green for Christmas)
- 1 large red onion, cut into thin wedges
- 1 tbsp olive oil
- 450g trussed cherry tomatoes
- 1 tbsp balsamic vinegar
- ¼ cup small flat-leaf parsley leaves
Preheat the oven to 180C fan-forced. Combine capsicum, onion and oil in a large ovenproof ceramic dish. Season with salt and pepper and toss to combine. I prepared mine a few hours in advance and left them to ‘marinate’ in a cryovac bag. Yet another great use for the cryovac machine.
If you’ve pre-prepared your veges, now throw them in a baking dish and spread them out evenly. Bake for 25 minutes then place the tomatoes over the capsicum/onion mixture. Bake for another 15 minutes or until the tomato skins start to split.
Serve the capsicum mixture drizzled with balsamic vinegar and sprinkled with parsley.
This recipe was from Recipes Plus or Super Food Ideas December 2010.