Pasta with Roasted Tomato and Capsicum
The other day I chance upon a food blog featuring recipes for roasted vegetables. They seem so healthy that I must give a try no matter what, so today I dropped by the market and got myself some juicy green capsicums and tomatoes to experiment on this dish.
Ingredients:
3 capsicums whole
6 tomatoes, halved
2-3 cloves of garlics, halved
olive oil
balsamic vinegar
salt and crushed black pepper
Method:
Preheat oven to 475 degrees F (245 degrees C).
For the tomatoes:
In a baking pan, arrange half tomatoes facing up and garlic together. In a small bowl, stir together olive oil, vinegar, salt, and pepper. Spread the mixture evenly onto the tomatoes and garlic. As you can see, my black peppercorns are not crushed finely enough. Roast for 20 minutes in the preheated oven, or until tomatoes are cooked through and mushy.
For the capsicums:
Poke them with a barbecue fork and roast them over open fire on your stove top. I cheated by halving them and pushing them into the oven. When they are baked, that is when the outer skin charred, remove from heat and peel of the charred skin. Don’t worry, its still edible, just slice them into smaller strips and keep them in container with the mixture of olive oil, vinegar, salt and black pepper.
Since I don’t have any bread on hand, I cooked some pasta and topped them with the vegetables. They are refreshingly tasty!
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