Roast Capsicum, Ciabatta And Basil Salad

Take all the flavours of your favourite bruschetta and turn them into this fresh salad.

The ingredient of Roast Capsicum Ciabatta And Basil Salad

• 1 yellow capsicum halved deseeded each half cut into 6 wedges
• 2 large about 180g each ripe tomatoes cut into 1cm thick slices
• canola oil spray to grease
• salt freshly ground black pepper
• 1 cup loosely packed fresh basil leaves
• 60ml 1 4 cup olive oil
• 1 garlic clove crushed
• 4 x 1cm thick slices ciabatta
• 1 bunch rocket ends trimmed washed dried

The Instruction of roast capsicum ciabatta and basil salad

• preheat oven to 220u00b0c line 2 baking trays with non stick baking paper place the capsicum and tomato on 1 tray spray with canola oil to lightly grease season with salt and pepper bake on top shelf of preheated oven for 20 minutes or until capsicum skin browns and tomato softens
• meanwhile place half the basil 2 tablespoons of the oil and garlic in the bowl of a food processor and process until coarsely chopped spread ciabatta with basil mixture and place on the remaining tray bake on lower shelf of oven for 5 minutes or until hot
• arrange the remaining basil leaves rocket and tomato on serving plates top with a slice of ciabatta and capsicum drizzle with the remaining oil serve immediately

Nutritions of Roast Capsicum Ciabatta And Basil Salad

fatContent: 268 875 calories
saturatedFatContent: 17 grams fat

carbohydrateContent: 2 5 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 5 grams protein
sodiumContent: n a

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