Ingredients (4 servings)
- 4 tomatoes, halved length ways
- 175g baby capsicums (bell peppers)
- 1/3 cup mixed olives
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary leaves
- 2 teaspoons baby capers, drained, rinsed
Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.