Roasted Capsicum Salad

Roasted Capsicum Salad

4 large red capsicum

3 large yellow capsicum

2 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar ( i used apple vinegar..hehehe) 

2 basil leaves....( i add some olive)

1.Preheat  oven 180 C. Line 2 large baking trays with baking paper. Cut capsicums into large flat pieces and discard the steams, membrane and seeds.Arrange  capsicums, skin- side-up in a single layer on prepared trays.

Bake for 15mins, then remove from oven and rearrange, swapping pieces fro the center to outside edge of the trays. Swap trays between top and bottom shelves..so they cook evenly. Cook another 15-20mins until tender and lightly browned at the edge. Set aside to cool ..arrange capsicum inner-side-on a platter. Drizzle with oil and vinegar..and basil.

(Adapted from:Chef Curtis Stone-Kitchen daily)

Nur Eimaan..my food model..Always!