A delicious combination of Red Capsicum, Zucchini and Fennel which care roasted and caramelised before being finely chopped. Serve on toasted, garlicky sourdough with or with fresh ricotta but definitely with a drizzle of balsamic glaze.
Servings: 8people as part of a bruschetta platter
3red capsicum((peppers), halved and seeds and white membranes removed)
1fennel bulb(quartered and hard core removed)
2zucchini(quartered lengthwise and excess seeds removed)
extra virgin olive oil
Preheat oven to 425°F/220°C. Line large baking tray with baking paper.
Cut capsicum and fennel into 1inch/2.5cm pieces and slice zucchini into chunks. Crush garlic with the blade of the knife, peel and finely chop.
Mix vegetables and garlic together with oregano, salt and pepper and a good drizzle of extra virgin olive oil.
Place into prepared baking tray and roast for 30-40 minutes until softened and slightly charred. Remove and allow to cool.
Using a sharp knife, very finely chop the mixture until a spreadable consistency.
Check seasoning and adjust to taste.
Serve with slices of toasted sourdough bread which had been rubbed with a cut garlic clove, drizzled with olive oil and sprinkled with salt. Or as part of a bruschetta platter.
if red capsicums (peppers) are large, you'll only need two
when serving as part of a bruschetta platter you can include fresh ricotta, salami and proscuitto, a hard cheese, some spreads like pesto and caramelised onion and maybe some roasted small tomatoes