1 zucchini, thinly sliced into 2 cm long pieces
2 red peppers, cored and quartered
2 yellow peppers, cored and quartered
12 cherry tomatoes, halved
1 big handfuls rocket
1 Tbs capers
4 anchovy fillets, halved
Handful basil leaves
Salt and pepper to taste
2 Tbs balsamic vinegar
50mL extra virgin olive oil
Pre-heat oven to 200 C.
Put capsicum and zucchini into a plastic bag, add 2 tablespoons of olive oil and shake until coated.
Place onto an oven tray, season with salt and pepper and roast for about 20 minutes.
Remove from oven and allow to cool.
Whisk olive oil and vinegar together for dressing just before serving.
Mix all ingredients together in a large salad bowl, or platter. Add the dressing just before serving – delicious with cold meat, shellfish and fish.
Photo Credits: Alimentary