Saturday, August 22, 2009

Italiana lunch!


Roasted capsicum and herb bruschetta
donna hay magazine AUG/SEP issue

I love red capsicums...

Today was the first time I have roasted whole capsicums...

It was a slimy and fun business peeling the skins..



The recipe uses flat leaf parsley, but I replaced it with fresh basil which I had already.
I also added semi sun dried tomatoes and feta.



I used Turkish bread instead of sour dough...




a 'good' extra virgin olive oil...




One of my best friends in the kitchen ~ Garlic crusher



la cena era deliziosa
(the meal was delicious)

This recipe will certainly be added to my 'Restaurant' menu!













8 comments:

  1. It looks deliziosa too, bella!!

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  2. Wow Sarah! you have totally inspired me. Sometimes I buy capsicum and end up throwing them out because I never know what to do with them! That looks delicious, but I'll have to take the bread out as I am on a low Gi diet right now! x

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  3. Hi Sarah,
    Wow, what a beautifully colourful meal - it looks great!
    Blessings,
    Jillian
    <><

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  4. Thank you ladies for your comments! It really is simple but very tasty! xxx

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  5. Looks yummy! Lots of colour and beautifully presented - you sure do have a knack for this!

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  6. Thanks Jen! I love the color of vegies!

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