This is an idea from my aunty, Trish Allen, who often serves something like this during the summer months. The capsicums look beautiful and taste great, making it a fabulous side dish to serve with simply cooked steaks or sausages. It’s also perfect on its own alongside some crusty bread. And if you’re entertaining vegetarians, just leave out the anchovies – it’ll still taste great.
8 red capsicums, halved and deseeded
8 small tomatoes, halved
5 bocconcini balls (the small ones), sliced
16 anchovy fillets (optional)
salt and pepper to taste
basil leaves to serve
Preheat the barbecue grill to a medium heat. Arrange the capsicum halves on the grill, turn the heat right down and close the hood for about 10 minutes until they’ve started to collapse and soften. (If you don’t have a hooded barbecue, simply cook them on the grill until they reach this stage.) Insert a tomato half and a slice of mozzarella into each capsicum half, and top with an anchovy fillet. Put the hood down again, and cook until the cheese is melted. (You can also cook these in the oven.) Season to taste and garnish with basil leaves.
copyright: Niki Bezzant 2009. From Eating In: fabulous food for friends and family