Ingredients
| 4 capsicums, assorted colours | |
| 2 cloves garlic, peeled and thinly sliced | |
| 1 cup artichoke hearts | |
| 1 cup small cherry tomatoes | |
| 1 cup Kalamata olives, stoned | |
| sprigs of fresh thyme | |
| ¼ – ½ cup extra virgin olive oil |
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Cut the capsicums in half lengthways, leaving the stems attached if you can, and strip out the seeds. |
| 3. | Lie them in a shallow-sided baking dish (they will shrink as they cook, so it’s fine for them to be quite snug). |
| 4. | Divide the garlic, artichoke hearts, cherry tomatoes and olives between each capsicum half. Tuck in the thyme sprigs. |
| 5. | Drizzle over some olive oil and season well with salt and pepper. Bake for 25–30 minutes, until the capsicums are soft. |
| 6. | Serve hot or at room temperature with crusty bread and a glass of rosé. |
Recipes extracted
from Homecooked
by Lucy Corry,
published by
Penguin Random
House, RRP $55.
Photographer
Carolyn Robertson.
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