In keeping with my quest to embrace a new, healthier me in what remains of the lead up to Christmas here’s a very festive, Mediterranean inspired roasted capsicum dish. Using seasonal vegetables its absolutely delicious. Big, bold Mediterranean flavours with my holy trilogy of lemon zest, chilli and garlic. I like to use sour-dough bread for my pangrattato but any rustic bread works equally well.
Please don’t be squeamish about the anchovies. They pack an amazing flavour punch. Disguise them in the pangrattato if you must. Vegetarians may omit the anchovies and substitute some capers or kalamata olives. Pitted of course. On second thoughts capers and kalamata olives marry beautifully with the anchovies too. Why didn’t I think of that earlier?
Roast Capsicum with Grape Tomatoes and Pangrattato
4 red capsicums
1 punnet grape tomatoes
8 anchovy fillets drained of oil
3 tablespoons olive oil, plus 1 tablespoon extra for drizzling
1 tablespoon balsamic vinegar
3 cloves garlic, bruised
1/2 long red chili
zest of 1 lemon, finely grated
2 tablespoons fresh basil
2 tablespoons fresh parsley
1/3 cup pine nuts, toasted
cracked black pepper
4 generous slices sour dough bread
sea salt flakes and freshly ground pepper
PREHEAT oven to 180 degrees Celsius.
PLACE bread on an oven tray and bake until golden, about 10 minutes
MAKE the pangrattato. Break the toasted bread into shards and place into bowl of food processor with garlic, chilli, lemon zest, pine nuts, basil, parsley and olive oil. Pulse to combine until the mixture forms coarse crumbs.
CUT the tops off the capsicums and remove all the seeds. Lay them out on a baking sheet lined with paper.
PLACE grape tomatoes in a bowl with the pangrattato. Toss to combine.
SPOON evenly into prepared capsicums.
CUT anchovies into pieces and scatter over capsicums.
DRIZZLE with olive oil and balsamic vinegar. Season with sea salt and a good grinding of pepper.
BAKE for 40 – 45 minutes until capsicums soften and tomatoes begin to burst.