Roast Capsicum Salad

1 tablespoon garlic chopped
½ cup of fresh chopped basil
2 red capsicums chopped
2 brown onion peeled and sliced into 8ths
½ cup pitted kalamatas
 200 gms feta (diced)
Cracked pepper
Olive oil
Bed of fresh baby spinach
Splash of Balsamic vinegar

Cooking Method:
Pre-heat oven 220 degrees and prepare a baking tray lined with kitchen paper.  Toss the capsicums and onion in the olive oil and garlic and basil and roast until tender and browning. (approx. 45 to 60 minutes) 
Remove and cool for 15 minutes. Toss through the olives. 
Prepare the serving bowl with the baby spinach and top with the roast vegetables, olives and feta. Add pepper to taste and drizzle generously with balsamic vinegar before serving.
Great with crusty Italian bread or toasted Turkish bread.

Serves: 4

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