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!
It looks deliziosa too, bella!!
ReplyDeleteWhat she said!
ReplyDeleteWow 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
ReplyDeleteHi Sarah,
ReplyDeleteWow, what a beautifully colourful meal - it looks great!
Blessings,
Jillian
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Thank you ladies for your comments! It really is simple but very tasty! xxx
ReplyDeleteLooks yummy! Lots of colour and beautifully presented - you sure do have a knack for this!
ReplyDeleteThanks Jen! I love the color of vegies!
ReplyDeleteHerb bruschetta...YUM!
ReplyDelete