roasted capsicum with tomato, olives and garlic
prep time
cook time
total time
cuisine: vegan
serves: 2
  • 2 red capsicums
  • 6 kalamata olives stoned and broken into pieces
  • 2 large cloves garlic sliced thinly
  • 2 tablespoons olive oil
  • 4-6 ripe peeled tomatoes (either fresh or whole canned)
  • basil leaves to garnish
  1. Heat the oven to 180C
  2. Put a small amount of olive oil in the baking pan
  3. Cut each capsicum in half lengthways, remove the seeds and membranes, but leave the stems in.
  4. Arrange cut side up in the pan so that they are packed in tightly.
  5. Using your fingers crush the tomatoes into each capsicum half so that they are almost full.
  6. Distribute the garlic and olives between the capsicums.
  7. Spoon 2 teaspoons of olive oil into each capsicum and make sure to wipe the cut surfaces of the capsicum with the spoon so they are oiled.
  8. Put into the oven to bake until they are soft, collapsing and starting to blacken in spots. This will take around 75 minutes. Check them a couple of times during the cooking and baste the cut edges with some of the filling so it doesn't dry out.
  9. Remove from the oven and allow to cool.
  10. Put into a container, sprinkle with basil and refrigerate.
Recipe by quinces and kale at